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September 29, 2009

becky sept 005becky sept 007becky sept 010




sea salt

olive oil

Optional: red peppers

Hack down grandparent’s basil plants.  Chop basil by hand or in food processor. Stir in olive oil next. This keeps the basil’s deep green color. Alternatively, you can blend the olive oil with the basil in a blender, but you end up with a much different blended pesto, with a yellow-green color. Add other ingredients to taste. Freeze in ice cube trays. Empty frozen pesto cubes into freezer bag or other container.

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