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Making Pesto

Our basil has done really well this year, and so has our garlic, so I thought, the only thing between me and a batch of pesto is some pine nuts and some good cheese. It’s been a long time since I’ve made pesto so I consulted the internet for proportions. What I discovered is that some people whip the stuff up in a food processor rather than making it the normal way with a mortar and pestle. That never occurred to me. I don’t know any Italian but I assumed the word pesto derived from a word for pulverize. These days it seems we do a lot of things for the sake of convenience, and I recognize that it’s way faster to use a food processor. However, the devil is in the details and some things are best done the traditional way, don’t you think?






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