Pesto Lasagne

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Under the Tuscan Gun


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1/2 cup of butter

4 cups of milk

pinch of freshly grated nutmeg (optional)

1/2 cup of all purpose flour

Salt and Pepper

4 cups of Fresh Basil Leaves (about 4 oz)

1/3 cup of Pinoli. Plus three generous handfuls to set aside to be toasted later.

1/4 cup freshly grated Parmesan Cheese

1/2 cup Extra Virgin Olive Oil

5 garlic cloves

1/4 cup freshly grated Pecorino Sardo or Romano

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