Recipe

Pesto Alla Genovese Recipe


Pesto Alla Genovese Recipe
This is a different pesto with many more herbs, cheeses, and nuts. Mix with pasta, add a salad ,and you have dinner! Prep time does not include blanching nuts.

Shawdowsmom

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Ingredients
  • 2 cups tightly packed sweet basil
  • 1 cup tightly packed Italian (flat) parsley
  • 1/2 cup freshly grated Asiago cheese
  • 1/2 cup freshly grated Romano cheese
  • 12 almonds, blanched
  • 1 tablespoon pine nuts
  • 12 walnuts, blanched
  • 2 cloves garlic
  • 3 tablespoon softened butter
  • 1/2 cup plive oil

Directions
  1. Combine all ingredients except olive oil in food processor.
  2. Pulse to chop herbs.
  3. Process on high, pouring olive oil through top opening until pesto reaches desired consistency.
  4. Serve immediately, refrigerate, or freeze.

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Comments


Love pesto and this one sounds fabulous. This has to be good over linguini or fettucini. Great post. You have my 5.


My daughter loves pesto; this is a must try!!


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