Instructions: 1. In a food processor blend well all ingredients except additional oil. 2. Transfer to a jar with a lid and cover with a layer of additional oil.

Notes: To use the pesto pour off the layer of oil. Cook pasta of your choice; reserve 2/3 cup hot water. Drain pasta, spoon together 3/4 cup pesto and reserved cooking liquid and toss with cooked pasta.

Pesto will keep in the fridge for up to 2 weeks.

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