Basil-Parsley Pesto

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Pamela Salzman


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¼ cup raw walnuts

¼ cup raw pine nuts

1 ½ – 2 Tablespoons chopped garlic

2 ½ cups basil leaves, lightly packed

2 ½ cups flat-leaf parsley leaves, lightly packed

¾ teaspoon sea salt

couple of grinds of black pepper

1 cup unrefined, cold-pressed extra virgin olive oil

½ cup grated pecorino-romano or parmesan cheese**

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