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Genovese Pesto Sauce

A web-exclusive recipe from Italian Cooking and Living

  • 40 basil leaves
  • pinch of salt
  • 3 large garlic cloves, peeled
  • 2 tablespoons freshly grated Pecorino Sardo
  • 2 tablespoons freshly grated Parmigiano Reggiano
  • 1/2 cup extra-virgin olive oil

    Place the basil leaves, salt, and garlic in a mortar, and crush the ingredients with a rotating motion of the pestle. Fold in the cheeses with a wooden spatula. Slowly pour in the oil, stirring continuously until the mixture is creamy. Serve with fresh pasta. Serves 6



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