Pesto Sauce Recipe

From Dorothy McNett's Recipe Book.

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Pesto Sauce

From Dorothy McNett's recipes at Use over any cooked pasta or for steamed clams and mussels as a dolloping sauce.

1 1/2 cups packed fresh basil leaves, washed and patted dry
1/3 - 1/2 cup extra-virgin olive oil
1/4 cup pine nuts
2 cloves garlic
1/3 cup Pecorino Romano or Parmigiano-Reggiano cheese
salt and freshly ground pepper, to taste

In food processor with steel chopping blade in place, process until just smooth. This is wonderful added to cooked pasta along with cooked and cut up vegetables and grilled fish of all sorts.

Recipe created 1996-06-17.

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