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LOCATION: Recipes >> Sauces >> Pesto 23

Print this Recipe    Pesto 23

Pesto:

2 c. loosely packed fresh basil leaves, no stems.
2 or more cloves garlic chopped/crushed
1/4 c. pine nuts
2 tbsp each grated Romano and Parmesan cheese
4-6 tbsp. the best olive oil you can afford.
freshly ground pepper.

Put basil, garlic, and nuts in a blender. Blend at low speed to
chop. Add cheese and half of the olive oil, blend again. Scrape
down sides of blender, turn speed to low and drizzle in the remaining
olive oil. Stir in pepper by hand.

Serve pesto on a delicate fresh pasta, like angel hair or fine
spagetti.

Variation: substitute sun dried tomatoes for basil.

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