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Chef Bon Vivant

Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 1/3 cup packed, coarsely chopped fresh parsley. 1/3 cup grated Parmesan cheese. 1/3 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 | chefbonvivant.blogspot.com Reviews

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Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 1/3 cup packed, coarsely chopped fresh parsley. 1/3 cup grated Parmesan cheese. 1/3 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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3 chef bon vivant

4 pesto

5 yields 4 servings

6 ingredients

7 1/4 teaspoon salt

8 1/8 teaspoon pepper

9 directions

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Chef Bon Vivant | chefbonvivant.blogspot.com Reviews

https://chefbonvivant.blogspot.com

Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 1/3 cup packed, coarsely chopped fresh parsley. 1/3 cup grated Parmesan cheese. 1/3 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?

INTERNAL PAGES

chefbonvivant.blogspot.com

1

Chef Bon Vivant: Blue Hawaiian Cocktail

http://chefbonvivant.blogspot.com/2010/08/blue-hawaiian-cocktail.html

Taste . Enjoy . Repeat. Saturday, August 28, 2010. 1 oz light rum. 2 oz pineapple juice. 1 oz Blue Curacao liqueur. 1 oz cream of coconut. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry. Can also be served over ice. Posted by Christina Gerome. Subscribe to: Post Comments (Atom). What were up to.

2

Chef Bon Vivant: Mushroom Risotto

http://chefbonvivant.blogspot.com/2010/08/wild-mushroom-risotto.html

Taste . Enjoy . Repeat. Wednesday, August 11, 2010. Risotto is a labor of love,don’t you dare walk away from that stove top…it takes all of your concentration and attention, but the reward is worth every swivel of your wooden spoon. Here is one of my favorite Risotto recipes: Wild Mushroom with Parmesan Cheese. It makes the perfect side dish to just about anything, and although it takes time it is not difficult at all…so enjoy. 4 cups chicken broth, divided. 2 tablespoons olive oil, divided.

3

Chef Bon Vivant: Feedback from Another Satisfied Customer

http://chefbonvivant.blogspot.com/2010/07/feedback-from-another-satisfied.html

Taste . Enjoy . Repeat. Tuesday, July 27, 2010. Feedback from Another Satisfied Customer. Chef Bon Vivant,. Thanks again for everything! San Diego, California. Posted by Christina Gerome. Subscribe to: Post Comments (Atom). What were up to.

4

Chef Bon Vivant: Pesto

http://chefbonvivant.blogspot.com/2010/08/pesto.html

Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 1/3 cup packed, coarsely chopped fresh parsley. 1/3 cup grated Parmesan cheese. 1/3 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. Posted by Christina Gerome. Subscribe to: Post Comments (Atom). What were up to.

5

Chef Bon Vivant: New Web Site!

http://chefbonvivant.blogspot.com/2010/09/new-web-site.html

Taste . Enjoy . Repeat. Monday, August 30, 2010. Our website is now up and running! Http:/ www.chefbonvivant.com/. Posted by Christina Gerome. Labels: Did you Know? What were up to. Subscribe to: Post Comments (Atom). What were up to.

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Taste . Enjoy . Repeat. Wednesday, September 8, 2010. 1 cup packed, coarsely chopped fresh basil. 1/3 cup packed, coarsely chopped fresh parsley. 1/3 cup grated Parmesan cheese. 1/3 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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