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Caraway Pesto

1 gal. basil, fresh

1 gal. parsley, fresh

.5 gal. caraway oil

.25 gal. almonds, skinned and toasted

.25 gal. parmesean, grated

6 ea garlic cloves

8 Tbsp. caraway seeds

  1. Put basil, parsley, almonds, parmesan, garlic and caraway seeds into a food processor.
  2. Blend until the texture turns into a paste.
  3. With the processor on, slowly drizzle oil into the mixture until incorporated.

Yield

2.5 gallons
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