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This salad is best served room temperature. BASIL PESTO Makes about 2 cups Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade. Pulse several times to roughly chop. Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade. Stop to scrape down the sides of the bowl several times while adding the oil. Bake until crispy and golden brown around the edges, about 10 minutes. Arrange the tomatoes and mozzarella on a large platter, drizzle with the remaining olive oil, sprinkle with basil, season to taste with salt and pepper and top with the croutons. Season with salt and pepper to taste and spread on a rimmed baking sheet in an even layer. BASIL PESTO Makes about 2 cups Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice Tain Slots - Play Free Your Favorite Tain Slot Games Online 1 lemon  in the bowl of a food processor fitted with a metal blade. Refrigerate in an airtight container until ready to serve or for up to 4 days. Bake until crispy and golden brown around the edges, about 10 minutes. Stop to scrape down the sides of the bowl several times while adding the oil. Posted in MiscellaneousSalads. This salad is best served room temperature. Play Thai Temple Online Slots at Casino.com Canada Bake until crispy and golden brown around the edges, about 10 minutes. Refrigerate in an airtight container until ready to serve or for up to 4 days. Add the bread and toss to coat evenly. Stop to scrape down the sides of the bowl several times while adding the oil. BASIL PESTO Makes about 2 cups Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade. Add the bread and toss to coat evenly. Bake until crispy and golden brown around the edges, about 10 minutes. Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade. Pulse several times to roughly chop. Posted in Miscellaneous , Salads. Refrigerate in an airtight container until ready to serve or for up to 4 days.

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PLAY FRUITS N SEVENS DELUXE FOR FREE ONLINE | OVO CASINO Stop to scrape down the sides of the bowl several times while adding the oil. Season with salt and pepper to taste and spread on a rimmed baking sheet in an even layer. Add the bread and toss to coat evenly. Arrange the tomatoes and mozzarella on a large platter, drizzle with the remaining olive oil, sprinkle with basil, season to taste magic stone spielen salt and pepper and top with the croutons. Refrigerate in an airtight container until ready to serve or for up to 4 days. Place the pesto in a large bowl and stir in 2 tablespoons of the olive oil to combine. This salad is best served room temperature.
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Place the pesto in a large bowl and stir in 2 tablespoons of the olive oil to combine. Stop to scrape down the sides of the bowl several times while adding the oil. Add the bread and toss to coat evenly. Pulse several times to roughly chop. Remove from the oven and set aside to cool. Bake until crispy and golden brown around the edges, about 10 minutes. Posted in MiscellaneousSalads. Posted in Miscellaneous , Salads. Bake until crispy and golden brown around the edges, about 10 minutes. Arrange the tomatoes and mozzarella on a large platter, drizzle with the remaining olive oil, sprinkle with basil, season to taste with salt and pepper and top with the croutons. BASIL PESTO Makes about 2 cups Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade. Pulse several times to roughly chop. Place  2 handfuls fresh basil leaves   about 2 cups, firmly packed ,  1 bunch fresh parsley leaves ,  2 garlic cloves smashed and minced  and the  juice of 1 lemon  in the bowl of a food processor fitted with a metal blade.

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Season with salt and pepper to taste and spread on a rimmed baking sheet in an even layer. Bake until crispy and golden brown around the edges, about 10 minutes. Pulse several times to roughly chop. Arrange the tomatoes and mozzarella on a large platter, drizzle with the remaining olive oil, sprinkle with basil, season to taste with salt and pepper and top with the croutons. Remove from the oven and set aside to cool. Refrigerate in an airtight container until ready to serve or for up to 4 days.

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