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Lend a delicate taste to your salads or dip with this easy to prepare pesto sauce recipe.

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2 cups basil leaves, throughly washed and patted dry
4 cloves garlic (lehsun), peeled and chopped
1 cup pinenuts (chilgoza)
1 cup virgin olive oil
1 1/4 cups grated parmesan cheese
salt to taste
black pepper (kalimirch) powder to taste


  1. Place basil, garlic and pine nuts in food processor and chop finely.
  2. Leave processor running and add olive oil in a slow steady stream through feed tube.
  3. Turn off the processor. remove top and add cheese, a sprinkle of salt and a good grinding of pepper.
  4. Replace top, and process to combine ingredients. store in freezer or refrigerator in clean jars
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This recipe was contributed by Divya Bindal on 08 Aug 2001

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