Yield: Yields 1-1/2 cups.
This recipe is easily doubled.
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I don't even LIKE pesto, and I liked this! I made it to use up a bumper crop of basil and the plan was just to gift it all to neighbors. Instead (sorry neighbors) most of it went in my freezer for safekeeping. YUM!
I love pesto but haven't made it in over 20 years because my husband has alway said he doesn't like it because it's too garlicky. Since we have an abundance of basil from our garden this year I wanted to try this recipe for myself. He LOVED it so much he went back for thirds! I used my food processor instead of the blender and a scant tsp of jarred minced garlic to make sure it was mild. Quick and delicious! I will DEFINITELY make it again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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