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  Pesto
   Sauces
   Restaurant Sfuzzi
   5/9/2008
Ingredients:
1/3 cup pine nuts
4 cups packed basil leaves
1 cup extra-virgin olive oil
2 T minced, fresh garlic
1 cup (4 ounces) grated Romano or Parmesan cheese
1 T pepper
2 tsp salt
Instructions:
Preheat the oven to 350. Spread the pine nuts on a baking sheet & bake until golden, 3 to 5 minutes; set aside.

In a blender or food processor, puree the basil leaves. With the motor running, slowly add the olive oil until the mixture is smoothe. Add the garlic, pine nuts, cheese & black pepper & pulse several times until the mixture is smooth but still chunky from the pine nuts. Stir in the salt & place in an airtight container. This will keep in the refrigerator for up to 2 weeks or it may be frozen.

Makes about 2 cups.
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