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Pesto alla genovese

Put all the ingredients in a blender and mix until the right consistency is reached (not too much otherwise the blender will raise the temperature modifying the taste). If the pesto is too thick you can add some olive oil or a few spoonfuls of the water used to cook the pasta before serving.
Related links:
Corby Kummer tells you all in Pesto By Hand

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Fabrizio Oddone, fab@kagi.com