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Pasta with basil and almond pesto

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 6
    cloves garlic, crushed
  • 2
    handfuls fresh basil leaves, rinsed and thoroughly dried
  • 85
    ml
    olive oil
  • 2
    ml
    oil
  • 2
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 100
    ml
    freshly grated Parmesan cheese
  • 50
    ml
    almonds, finely
  • chopped and lightly toasted
 

Method

 
Blend the garlic and basil in a food processor. While the machine is still running, slowly drizzle in the oil, and process until basil is puréed. Transfer the pesto to a bowl and stir in seasoning, Parmesan cheese and almonds. Pesto keeps in the refrigerator covered, for 2 to 3 days.
 

 

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