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Pesto from MIL

October 28, 2007

First let me say, you can’t go wrong in making pesto. You need garlic cloves in your blender and then a steady slow stream of olive oil. After that, you can experiment with you favorites like parmesan cheese, basil, sun dried tomatos, spinach, pine nuts, arugala, etc.

Here is the Mushroom Pesto that Phillip requested. If you don’t have all of the ingredients, don’t worry.

Mushroom Pesto

8 oz.mushrooms (button are the cheapest but oysters have the least poisons on them)
1-1/2 c flat leaf parsley
1/2 walnuts
2 garlic cloves
1/2 c olive oil
1/2 c parm cheese
salt
pepper

Mix all ingredients except olive oil in blender. Gradually add the oil until a paste is formed.
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To make crostinis:
Spread pesto on your bread and toast about 15 minutes in a 375 degree oven.
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