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Genoese basil pesto recipe (Pasta)

1.33 cups fresh basil leaves
1/3 cups pine nuts
½ teaspoons finely chopped garlic
1 teaspoon salt
1/3 cups extra virgin olive oil
¼ cups freshly grated Parmigiano-Reggiano
3 tablespoons freshly grated Pecorino Romano
1 tablespoon butter

Posted by Irene on Mar 1, 2008


Wash the basil leaves and spin dry. Place the basil, pine nuts, garlic, salt, and olive oil in a food processor. Run the processor until the mixture is smooth and creamy. Transfer the contents to a mixing bowl and mix in the grated cheeses with a spoon or rubber spatula.

While the pasta you will serve with the pesto is cooking, add two tablespoons of the pasta water and the butter to the pesto and mix well. When the pasta is done, toss it with the pesto and serve at once.

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