Pesto Romana

Course : Salsas
Serves: 8
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Ingredients:

2 cups fresh basil leaves
1 cup olive oil
5 teaspoons garlic
1 teaspoon kosher salt
2 teaspoons pine nuts
3 teaspoons unsalted butter
1/4 cup parmesan cheese
1/4 cup romano cheese
 

Preparation / Directions:

combine basil, olive oil, garlic, salt, and pine nuts in a food processor process to a smooth puree stir in butter, parmesan, and romano-mix well cover and chill for 1-48 hours or freeze to store thin with hot water as needed serve at room temperature

 

Nutritional Information:

284 Calories (kcal); 30g Total Fat; (95% calories from fat); 3g Protein; 1g Carbohydrate; 9mg Cholesterol; 324mg Sodium


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