Lucinda's Garden Pesto

Recipe from Southern Living

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  • 3 cups fresh basil leaves
  • 4 to 6 garlic cloves
  • 1/2 cup pine nuts, walnuts, or pecans
  • 3/4 cup shredded Parmesan cheese
  • 2 to 3 tablespoons shredded Romano cheese
  • 2/3 cup olive oil


  1. Process basil and garlic in a food processor until chopped. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired.
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