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“My pesto is made with less oil than most pesto sauces. This means it's thicker, but it's also lighter.”
READY IN:
10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a food processor, pulse basil/cilantro, garlic, and nuts several times until finely chopped. NOTE: walnuts, almonds or pecans can be used instead of pine nuts,
  2. Add grated parmesan cheese and ¼ cup of the olive oil, and pulse until blended. NOTE: dry parmesan cheese can be used, but freshly grated parmigiano reggiano is ideal.
  3. Pesto will be thick, so add more olive oil if desired for a looser consistency.

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