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	<title>Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm&#187; sauce</title>
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		<title>Basil Pesto</title>
		<link>http://www.hillsdalefarmersmarket.com/index.php/2009/07/basil-pesto/</link>
		<comments>http://www.hillsdalefarmersmarket.com/index.php/2009/07/basil-pesto/#comments</comments>
		<pubDate>Thu, 30 Jul 2009 18:58:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[newsletter recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://www.hillsdalefarmersmarket.com/?p=586</guid>
		<description><![CDATA[Ingredients
2 	cups fresh basil leaves, packed
½ 	cup freshly grated Parmesan-Reggiano or Romano cheese
½ 	cup extra virgin olive oil
⅓ 	cup pine nuts, lightly toasted and cooled
3 	garlic cloves, coarsely chopped
~ 	salt
~ 	pepper
Step
  1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
  2. Add the olive oil [...]]]></description>
			<content:encoded><![CDATA[<p>Ingredients<br />
2 	cups fresh basil leaves, packed<br />
½ 	cup freshly grated Parmesan-Reggiano or Romano cheese<br />
½ 	cup extra virgin olive oil<br />
⅓ 	cup pine nuts, lightly toasted and cooled<br />
3 	garlic cloves, coarsely chopped<br />
~ 	salt<br />
~ 	pepper</p>
<p>Step<br />
  1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.<br />
  2. Add the olive oil in a slow stream to the mixture while the processor is running. You will need to stop and scrape down the sides of the bowl a few times while adding the oil.<br />
  3. Stir in the grated cheese and add salt and pepper to taste.</p>
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