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Pesto Alla Genovese (Classic Italian Basil Pesto)

2 cups packed fresh basil leaves

1/3 cup pignoli (pine nuts)

1 large garlic clove, chopped

¼ tspn salt

½ cup olive oil

1/3 cup grated Parmesan cheese (real kind, not off the shelf)

1 lb spaghetti (or other pasta)

  1. Finely chop the basil, pignoli, garlic, and salt in a food processor. With the food processor running, add the oil in a slow steady stream through the feed tube until mixture is thoroughly blended. Add parmesan last, with just a few pulses to incorporate.
  2. Remove ½ cup of the cooking liquid before draining the pasta. After draining pasta, toss all of the pasta immediately with all of the pesto sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired.

From: 365 Ways to Cook Pasta, Marie Simmons

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