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Somehow my indoor basil plant grew enough leaves to make fresh pesto in February!
1 cup fresh basil leaves, packed
1/3 cup extra virgin olive oil
1/4 cup walnuts
1/2 teaspoon lemon juice
1 medium sized garlic cloves, minced (optional)
stale bread, soaked in water (optional)
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Put walnuts in food processor and pulse a few times. Add the basil and pulse. If adding garlic, add the garlic, pulse a few times more. Add the lemon juice.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. If texture is off, add stale bread soaked in water. Add a very tiny pinch of salt and freshly ground black pepper to taste.
Serve over poached salmon, with pasta, or spread over toasted baguette slices.
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