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Pistachio Pesto

2 cups, packed, fresh basil
1 cup grated Parmesan cheese
1 cup pistachio nuts
1/4 cup grated Romano cheese
4 cloves garlic, minced
salt and pepper to taste
1 cup olive oil

In a food processor fitted with the steel blade chop the basil,
nuts, and garlic together until the basil and nuts are in small
pieces. Then, with the processor running, add the oil in a thin
stream until you have a fine, green soup. Stir in the cheeses and
salt and pepper.

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