BEREA COMMUNITY LEARNING FARM
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Pesto Genovese
(Green Pasta Sauce from Genoa)


This recipe makes enough for 1 pound of pasta.


1 Cup FRESH basil leaves (dried basil CANNOT be substituted)
pack the leaves in the cup, do not just lightly fill the cup to measure.
2 cloves garlic, peeled and crushed in a garlic press, or chopped
4 Tablespoons extra virgin olive oil (8 tablespoons = ½ cup)
1 Tablespoon water
2 Tablespoons pine nuts
1 Tablespoon butter, softened
2 Tablespoons Romano Cheese, grated (4 tablespoons = ¼ cup
2 Tablespoons Parmesan Cheese, grated




INSTRUCTIONS:


  1. Remove basil leaves from the stems and wash and dry.
  2. Place all ingredients in a food processor or blender and mix until smooth.


While you are working on the sauce, you can boil your pasta, Service at once or the sauce will blacken. This makes




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