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Why I Love This Recipe

I like this when I cook linguini. I toss the cooked linguini in olive oil and melted butter mixed together and then add the pesto until I am satisfied with the flavour.

Ingredients You'll Need

2 cups packed basil leaves
1/4 cup Italian parsley leaves or 1/2 cup curly parsley
3 cloves garlic
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 to 1/2 cup olive oil


In a blender pulse all ingredients except parmesan and oil until finely minced.

Add cheese to blend.

Drizzle in oil.

Transfer to a small bowl and cover with plastic wrap.

Store for up to one week in fridge.

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