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Lime Pesto


50 g fresh basil leaves
1 clove garlic; crushed
50 g pine nuts
125 ml olive oil
2 limes; zest and juice

Make the pesto by combining all the ingredients, in a food processor. Cover and leave for at least 30 minutes to allow the flavours to develop. Any pesto sauce left over can be frozen or kept refrigerated and used within 10 days.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.