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Pesto
from Chef Michael Rossi

Ingredients

2 cups - Fresh Basil
1/4 cup - Pine Nuts
3 cloves - Garlic Cloves
1/2 cup - Pecorino Romano or Parmigiano Reggiano, grated
1/2 cup - Extra virgin olive oil
to taste - Salt and Pepper
to taste - Lemon Juice

Preparation

  • In a food processor or blender, combine the pine nuts, garlic and 2 tbsp. of oil and pulse until mixture is smooth.

  • Next add the basil, cheese and the remaining olive oil to the blender and blend until mixture is emulsified, about 3 minutes.

  • The mixture should creamy in consistency, not soupy!

  • Finish by adjusting seasoning with salt, pepper and fresh lemon juice.

Serve over pasta.

Keeps in refrigerator one week, or may be frozen.

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