RECIPE # 4811 - PASTA GENOVESE - Thursday, April 19, 2011 - | Nashville News, Weather & Sports

RECIPE # 4811 - PASTA GENOVESE - Thursday, April 19, 2011

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3 T walnuts

2 T pine nuts

1/2 t salt

1/4 t black pepper

2 whole garlic cloves medium sized, peeled

1 T softened butter

3/4 c firmly packed fresh basil, leaves only

1/4 c firmly packed Italian parsley, leaves only

1/2 c extra-virgin olive oil

1/2 c grated Romano

Place all of the ingredients in a blender or food processor, except the cheese and olive oil. 

With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied. 

Remove the pesto from the food processor to a mixing bowl and stir in the Fresh Romano. Store in a glass jar or airtight container.

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