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Genoa is the home of pesto since basil flourishes all over Liguria. This version can be made without the pine nuts, also.



  1. Put basil, garlic, pine nuts and cheeses in a blender; add a dash of olive oil to make it run more easily and then, with the motor running, add remaining oil slowly until you have a thick cream. Add salt to taste.
  2. If serving the pesto with pasta or in minestrone, thin it a little first with water from the pasta or some of the liquid from the soup.


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