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Italian   -   Pesto   adapted from Elizabeth Powell

  • 6 Ounces Parmesan cheese
  • 2 Cloves garlic
  • 1/2 Cup olive oil
  • 2 Cups fresh basil leaves -- packed
  • 1/2 Cup fresh parsley
  • 2 Tablespoons dried pignolias
  • 1 Pound Fettucine
Directions Grate Parmesan cheese in food processor or blender and set aside. With chopping blade in place, puree garlic cloves in olive oil and allow to stand for 15 minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to olive oil mixture in food processor/blender and puree. Add pignolias, grated cheese, and additional olive oil, if needed. Toss with favorite hot pasta.
Serves 6
Time to Make 0:15

Printer version   1 Votes - Yum: 2, Easiness: 5, Speed: 4, Overall: 3.66667 Rate this recipe

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