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> Basil Parsley Pesto
post Apr 21 2005, 11:13 PM
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1 Cup tightly packed fresh basil or cilantro leaves
1 Cup tightly packed fresh parsley leaves
1-2 garlic cloves
1/2 Cup olive or veg oil
1/2 Cup freshly grated Parmesan cheese
1/4 tsp. salt

Combine all ingredients in a food processor; cover and puree until smooth.

Can be refrigerated for several weeks or frozen in a tightly covered container.

Toss with hot cooked low-GI pasta or vegetables, spread on Toasted slices of Whole Wheat Bread or use in any recipe calling for pesto.
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