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 This is the famous sauce which is eaten by the Genoese with all kinds of pasta and gnocchi. It is often added to soups - try a tablespoon stirred in minestrone or a chicken broth at the last minute.

Garlic cloves - 2 - 3(chopped)
Fresh basil - 4-6 tbsp (finely chopped)
Parsley - 4 tbsp (chopped)
Pine nuts - 1 tbsp
Parmesan or Romano cheese - 1/2 cup (grated)
Olive oil- 1 cup
Freshly ground pepper


  • With a mortar and pestle, pound garlic, basil, parsley, pine nuts and cheese together until smooth.
  • Gradually add oil, whisking between additions. Add enough oil, whisking all the time, to make sauce thick and smooth. Season with pepper.
If made in large quantities, sauce can be made in a blender or food processor. Store i a jar in refrigerator, covered with a layer of oil.

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