Cook the Issue 2010: Fresh Basil Pestocomments (1) May 31st, 2010 in Gallery
Pesto is always nice. I liked that there was less oil than many other recipes. I used it on pasta with chopped cherry tomatoes that had steeped in garlic, salt, and olive oil for a couple of hours, with fresh mozzarella and parmesean cheese added at the end.
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