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Early Riser


2 posts in this topic

Anyone else making pesto?

I made a batch last weekend by picking a 5 gallon pail of basil, about 1/5 that amount of kale and then blending with olive oil, garlic, sea salt, lemon juice and parmesan cheese. This yielded about 4 pints. 

Once everything is blended in batches and mixed, I place in jars cover with a layer of olive oil, put on the lids and throw in the freezer until ready to use. 

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