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PESTO ALLA GENOVESE WITH LINGUINE

2 handfuls basil leaves
2 tablespoons pignoli (pinenuts)
1 ounces grate Parmesan
2 garlic cloves
1/4 cup olive oil
pinch of salt

Wash and drain basil leaves. Then finely chop them with pignoli,
garlic and salt in electric chopper or mortar. Add the Parmesan
and enough olive oil to get a creamy sauce. Don't make too soft
because you will add a little (1/4 to 1/2 cup) of pasta water when
mixing with cooked linguine. To store, place in glass jar and make
sure surface of pesto is covered by oil.

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