Pesto Alla Genovese
Serves 4 - 6
2 C. fresh basil leaves 1 C. fresh parsley 1/2 C. grated parmesan
1/2 C. grated romano 12 blanched almonds 1 T. pine nuts (or walnuts) 12 blanched walnut halves 1 clove garlic
1/2 C. olive oil 3 T. butter
Place all ingredients into a blender and whir into a smooth paste. Place the paste in a large warm bowl.
Cook pasta, linguini is best, al dente.
Fork the pasta directly into the bowl with the pesto, toss well.
Add 4 T. hot water from the pasta pot, and toss again. Serve immediately in hot soup bowls.
Extra pesto will keep well, refrigerated, about one week. Or place extra in an ice tray and freeze!