Name: Pesto
Ingredients: 1/2 c Pine nuts; 3 Cloves garlic; 2 c Fresh basil leaves (packed); 1/2 c Grated romano cheese; 2/3 c Olive oil

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

1/2	c	Pine nuts
3		Cloves garlic
2	c	Fresh basil leaves (packed)
1/2	c	Grated romano cheese
2/3	c	Olive oil

INSTRUCTIONS

Grind nuts and garlic in food processor to form a fine paste. Add basil
leaves and continue to process until pureed. Add cheese, gradually add
olive oil until the mixture is the consistency of mayonnaise. Transfer to a
jar and cover with a thin film of olive oil.
Will keep pesto fresh in the refrigerator for 2 months or freeze
From the Joy of Cooking.
Serve with cooked noodles or make Pesto mayonaise Posted to TNT - Prodigy's
Recipe Exchange Newsletter  by Dorothy Hart <whhart@dcn.davis.ca.us> on May
10, 1997

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”