Pesto Alla Genovese Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
685
FAT
114%
CHOL
44%
SOD
29%

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Ingredients for 4 servings

1 1/2 cups fresh basil leaves (packed)

1/2 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 cup freshly grated Parmigiano-Reggiano

1 pound dried or fresh farfalle pasta

1/4 teaspoon freshly ground black pepper

2 tablespoons pine nuts or walnuts, toasted

1 teaspoon minced garlic

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