Very excited that I now have a mini food processor and can actually make fresh pesto. Got my recipe from Bittman's How to Cook Everything Vegetarian (pg. 768) and followed his recipe pretty much exactly. I used two cloves of garlic. His recipe says to use 1/2 clove or more so I went with more because I firmly believe you can never have too much garlic.
I got some exotic looking heirloom tomatoes at Whole Foods and some yummy mozzarella and had a feast. I could put this pesto on just about anything. It was so delicious.
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