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One of the great things about our summer farm share is all the fresh basil we can pick. It’s been piling up so tonight I whirred up some fresh pesto!

I just filled the food processor with fresh basil, added some pine nuts and Parmesan cheese, and whirred it all up. Then, with the processor running, drizzled in some olive oil until it looked like the right consistency. A little pepper and a dash more olive oil, and it was perfect.

I made some mini pizzas on English muffins with fresh pesto, farm tomatoes, and sliced mozzarella. Oh my, yummy!

20130822-222147.jpg The trick is to toast the English muffin first, then add toppings, and broil until the cheese is melting and bubbly. Perfect!

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