<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10397</id>
  <title>Emerald Basil Pesto</title>
  <total_time></total_time>
  <active_time></active_time>
  <serves></serves>
  <published_at>Wed Aug 30 17:20:00 -0700 2006</published_at>
  <updated_at>Thu Oct 15 16:01:48 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine></cuisine>
  <type>Licensed</type>
  <link>http://www.chow.com/recipes/10397</link>
  <pubDate>Thu, 15 Oct 2009 23:01:48 GMT</pubDate>
  <short_description>Perfect with pasta</short_description>
  <long_description>Perfect with pasta.</long_description>
  <introduction>
    <![CDATA[<p>The perfect accompaniment to many <a href="http://www.chow.com/stories/11099">types of pasta</a>.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>In the bowl of a food processor or blender, combine 1 cup pine nuts, 1 tablespoon chopped garlic, and 3/4 cup extra virgin olive oil, and process to a smooth paste. </li>
		<li>Add the washed and dried leaves of 1 large bunch basil (about 1 cup) in small handfuls alternating with 1/2 cup crushed ice until all the basil and ice have been incorporated.</li>
		<li>Transfer to a bowl and stir in 1 cup freshly grated hard cheese (such as pecorino Romano).</li>
		<li>Cover with a layer of oil, then press plastic wrap directly onto the surface. Refrigerate up to 3 days, scraping away and discarding any darkened (oxidized) pesto from the top before use.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com</img>
  <author>Aliza Green</author>
  <category>
    <id>67</id>
    <name>Condiment/Sauce</name>
  </category>
  <ingredients>
  </ingredients>
  <tags>
    <tag>
      <id>142</id>
      <name>sauce</name>
    </tag>
    <tag>
      <id>464</id>
      <name>basil</name>
    </tag>
    <tag>
      <id>473</id>
      <name>herb</name>
    </tag>
    <tag>
      <id>183</id>
      <name>pasta</name>
    </tag>
    <tag>
      <id>17721</id>
      <name>accompaniment</name>
    </tag>
    <tag>
      <id>580</id>
      <name>italian</name>
    </tag>
    <tag>
      <id>1071</id>
      <name>classic</name>
    </tag>
    <tag>
      <id>1023</id>
      <name>aliza green</name>
    </tag>
    <tag>
      <id>14755</id>
      <name>field guide to herbs and spices</name>
    </tag>
    <tag>
      <id>1529</id>
      <name>spaghetti</name>
    </tag>
    <tag>
      <id>1530</id>
      <name>linguine</name>
    </tag>
    <tag>
      <id>18457</id>
      <name>bavette</name>
    </tag>
    <tag>
      <id>18461</id>
      <name>capellini</name>
    </tag>
    <tag>
      <id>18463</id>
      <name>casarecce</name>
    </tag>
    <tag>
      <id>18466</id>
      <name>conchiglie</name>
    </tag>
    <tag>
      <id>18468</id>
      <name>farfalle</name>
    </tag>
    <tag>
      <id>8868</id>
      <name>fusilli</name>
    </tag>
    <tag>
      <id>18470</id>
      <name>fusilli col buco</name>
    </tag>
    <tag>
      <id>18471</id>
      <name>fusilli napoletani</name>
    </tag>
    <tag>
      <id>18472</id>
      <name>gemelli</name>
    </tag>
    <tag>
      <id>18478</id>
      <name>orecchiette</name>
    </tag>
    <tag>
      <id>18496</id>
      <name>trofie</name>
    </tag>
  </tags>
</item>
