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Pesto Alla Genovese Recipe

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This recipe for Pesto Alla Genovese is from The Chrystal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Fresh Basil Leaves
Cup Italian Parsley
Cup Grated Asiago Cheese
Cup Grated Parmesan Cheese
Cup Grated Romano Cheese
12 Whole Almonds
1 T Pignoli (Pine Nuts)
12 Walnut Halves
6 Cloves Garlic
3 T Butter
Cup Olive Oil
1 Pound Fettuccine or Trenette or any Pasta that will hold the sauce, cooked in boiling salted water until al dente, drained. Save some pasta water for adding to the pesto before serving.

Directions:
Directions:
Place all ingredients, except the olive oil and pasta in a blender or food processor. As you blend or puree, slowly add the olive oil. Process or blend into a smooth paste. Place pesto sauce in a pan and warm gently. Add 2 T. pasta water to pesto.

Serve the drained pasta, toss with soft butter like the Genovese. Serve in pasta bowls, lightly sprinkled with grated Asiago. Dollop a moderate amount of pesto atop.

NOTE: Make a double (or more) batch of pesto. It freezes well, with flavor and brilliant green color staying intact. (Do not heat before freezing.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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