Recipe for Minestrone Verde Al Pesto 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
SOUP ----------------
1/2 cup Sliced onions
3 tbl Olive oil
2 cup Shelled Lima beans, fresh or frozen
6 cup Boiling water
1 tsp Salt
1 cup Shelled green peas, fresh or frozen
2 lb Fresh spinach -or-
2 pkt (10-oz) frozen spinach,
----------------- PESTO thawed ----------------
1 x Strip blanched bacon, minced
2 x Cloves garlic
12 x Fresh basil leaves
3 tbl Fresh parsley
2 x Egg yolks
1/2 cup Grated Parmesan cheese
Instructions:
Instructions: 1. Saute onions in olive oil until tender, about 10 minutes.

2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together.

3. Add onions to soup and continue cooking for another minute. Puree.

4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO:

1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass.

2. Add oil by droplets.

Note: You may do all this by hand using a mortar and pestle.

GENOA

WINE: PUNT E MES

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