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Pesto – nothing reminds me of summer like fresh pesto – ok, maybe a good rosé.  We grow enough basil to yield multiple batches during the summer.  This is my recipe below.  We use pesto throughout the year: as a spread for bread, on fish, sometimes steak, or just on pasta as shown above.

4 cups basil leaves, packed
1 cup cilantro leaves
3 cloves garlic, roughly chopped
1/2 cup pine nuts
1/2 cup cashew nuts
1/3 olive oil, with additional olive oil if needed
1/3 cup shredded parmesan cheese
Salt and pepper to taste

Place all the ingredients in a food processor with the larger blades.  Pulse the processor until the mixture has the consistency of a coarse sauce.  Adjust ingredients to your taste.

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