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Sauces

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  • Sauces

    Sun dried tomato Pesto sauce
    • Fresh Basil leaves (gallon ziplock bag full)
    • Garlic 2-3 heads or 4 oz jar of roasted
    • Sun dried tomatoes - pint container full (see bottom)
    • extra virgin olive oil about a pint (add slow to get thickness of a milkshake)
    • Nuts 2 cups (pine, almonds any kind) -toasted
    • Cheese 2 cups (Parmesan, Romano or similar)
    • Salt & pepper to taste
    • Put everything in food processor. Pour into ice cube trays to keep for the year and use as needed (ziplock bags after cubes freeze)
    • Add thawed cubes to hot pasta (1-2 cubes per person), or use as sauce to top chicken breasts or fish or__.
    • Sun dried tomatoes (That time of year when "everybody" has more than they can use) cut fresh tomatoes in half, season as you like "bake" 6-12 hours at 175 degrees. (I store in freezer you could keep dried or in oil)
    Please Re-update your Signature

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