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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pesto

Ingredients

½ bunch Parsley leaves, stems removed
1 bunch Basil leaves, stems removed
1 cup Parmesan cheese, grated, good quality
8 cloves Garlic, minced
1 cup Pine nuts, chopped
1 cup Extra virgin olive oil

Instructions

Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn off the processor and scrape down the sides. Continue to process to a smooth paste. Refrigerate until needed, up to 1 week. Freezes well.

Yield: 2 1/2 cups

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