9/30/2008

Pesto, or the French version known as pistou, is one of the tastiest ways to use up a bumper crop of basil. Blanch and shock the leaves before processing with pine nuts or walnuts to maintain their bright green color. The herb is also delicious in a Caprese salad with tomatoes, mozzarella and olive oil or as a stuffing for double-cut pork chops.

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