Isola delle Femmine Connection


Paul R. Giamona


     4 cups fresh basil
     2 cloves of garlic
     1/4 cup pine nuts or walnuts
     1 cup olive oil
     6-8 sprigs of flatleaf (Italian) parsley 


    1. Prepare in a blender or food processor.

    2. Serve over pasta.  (Do not cook pesto.) 

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