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LOCATION: Recipes >> Sauces >> Pesto 11

Print this Recipe    Pesto 11

Walnut Pesto

3 cups packed fresh basil
1 to 1 1/2 cups light olive oil
1/2 cup toasted walnuts
3/4 cup Parmesan cheese
2 tsp minced garlic
1 to 1 1/2 tsp salt
1/2 tsp freshly ground pepper

Combine all ingredients except olive oil, cheese, and salt in
blender container or bowl of food processor fitted with stainless
steel blade. Add half the olive oil, process. Add remaining olive
oil as needed to make thick puree. Do not over process. Mixture
should not be a smooth paste; tiny pieces of basil should be visible.
Add the cheese; process just to blend. If needed, mix in salt.

To serve, toss pesto at room temperature with hot cooked fettuccine,
using about 1/4 cup pesto for ever 2 cups cooked pasta.

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