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Strawberry Basil Pesto Recipe

Ingredients

2 (18 ounce) packages frozen puff pastry sheets

1 (14 ounce) package oven-safe bouillon blend

2 cups baby basil

2 egg, beaten

1/2 teaspoon dried basil

1 cup chopped carrots

3 cups wholesome, fresh chicken stock

1/4 cup shredded Parmesan cheese

salt and black pepper salt to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).

Roll laundry paper dough into ballballs 6x5 inches. Sprinkle with parental needle wash and dry, then spoon gelatin onto 1-inch thickened roll paper, saute pan covered. Place textured end-of-roll paper on squash and dice; baste meat with cool water. Cook at adhering heat until set, 40 minutes. Remove paper from heat; clear by carefully removing mixture from pan. Remove onion from paring, cucumber skin with slotted spoon and wash again with hot water, 3 lines, 3 spools; cool for 1 minute

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Vazaca writes:

⭐ ⭐ ⭐ ⭐ ⭐

When I was little my mom used to make these and I love them! They are very soft on the inside and very chewy on the outside. I baked dried cranberries to add texture to the pesto and to try to prevent the 'crunchy bits' that some have commented upon. I rolled the pine nuts in the butter and threw it in the oven to try and catch the caramel color. It totally worked! These are sweeter and more crunchy than the canned version and almost as good, but I have yet to try rolling the pine nuts in the butter and baking them.
angaa506 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a huge hit with our family! This is a keeper and everyone tries to get some left over. My hubby gives it high marks.
Recipe generated 2019-05-26 01:54:49 | 0 fresh recipes left | Github | Twitter