"The belly rules the mind."--Spanish Proverb

Pesto Alla Genovese Recipe

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This recipe for Pesto Alla Genovese, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bertolli Olive Oil
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. pine nuts
1/4 c. olive oil
2 medium garlic cloves, peeled and minced
2/3 c. olive oil
3 c. fresh basil leaves, firmly packed; remove stems, wash and dry thoroughly
1/4 c. grated Parmesan cheese
1 tsp. salt or to taste

Directions:
Directions:
Place nuts, garlic, 1/4 c. olive oil and basil leaves in food processor or blender. Process until evenly pureed, about 15 seconds. Transfer mixture to a bowl. Slowly stir in cheese, salt and 2/3 c. olive oil. Do not heat the pesto.
Makes 1 1/2 c. pesto, enough for 1 lb. pasta, cooked and drained. In a large bowl, toss the pasta with the pesto. Serve hot.

 

 

 

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