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[quote=Anonymous]When I make pesto, I use it in a lot of things that aren't pasta or bread, like in or on an omelette or swirled into a soup or as a sauce for fish or portobello mushroom burgers or other roasted vegetables. We have a relative with a nut and dairy allergy so I sometimes make it without the cheese and use pumpkin seeds instead of pine nuts. Freeze any extra in an ice cube tray and then save the cubes for when I need a little extra flavor. I also love basil in tomato sauces and thrown into a stir fry at the end or even a handful to put in soups like they give you with pho. It's also great in salads. When I use the leaves I save the stems in the freezer for soup stocks.[/quote]
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