chefbonvivant blogspot.com

Chef Bon Vivant

Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 13 cup packed, coarsely chopped fresh parsley. 13 cup grated Parmesan cheese. 13 cup olive oil, keep extra on hand in case to thick. 2 tablespoons pine nuts. 1 clove garlic, peeled. In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze leftovers for up to 3 months. Monday, August 30, 2010. Our website is now up and running! Labels Did you Know?
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Chef Bon Vivant

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Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 13 cup packed, coarsely chopped fresh parsley. 13 cup grated Parmesan cheese. 13 cup olive oil, keep extra on hand in case to thick. 2 tablespoons pine nuts. 1 clove garlic, peeled. In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze leftovers for up to 3 months. Monday, August 30, 2010. Our website is now up and running! Labels Did you Know?

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This web page chefbonvivant.blogspot.com states the following, "Wednesday, September 8, 2010." We saw that the webpage said " 1 cup packed, coarsely chopped fresh basil." It also said " 13 cup packed, coarsely chopped fresh parsley. 13 cup grated Parmesan cheese. 13 cup olive oil, keep extra on hand in case to thick. 1 clove garlic, peeled. In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze leftovers for up to 3 months. Monday, August 30, 2010. Our website is now up and running! Labels Did you Know?."

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