Pesto
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2 bunches fresh basil
3-4 cloves garlic
1 C pine nuts
1/4 C olive oil
salt and pepper to taste

Gently saute pine nuts over low heat with a small amount of olive oil,
until light brown. Combine all ingredients in blender and blend
until smooth, adding more olive oil if necessary.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000