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Pesto alla Genovese

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Pesto alla Genovese (a.k.a. Basil, Garlic and Cheese Sauce) via Wikipedia The Time-Life Foods of the World books gave my family many favorites that were exotic in the 1960s but are standard now. So when Rose asked for our pesto recipe I knew The Cooking of Italy was the place to turn. You'll see many variations in different cookbooks but none are better than this. It freezes well and that's a good thing because the July Texas sun turns my basil plants into monsters that have me making pesto once a week. This recipe gives techniques for the blender (this was before food processors which is what I use) and the old fashioned mortar and pestle. I'll just leave that technique out because if someone is using those then they've already got a recipe. And they're more dedicated to authenticity than I'll ever be. Pesto alla Genovese Makes about 1-1/2 to 2 cups 2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed 1 te