Pesto sauce

By Rodney Bowers
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  • 6 cups packed fresh basil leaves, well washed and dried
  • Handful arugula (optional)
  • 3-4 cloves of garlic
  • 1/2 cups toasted pine nuts
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup canola oil, plus more if needed
  • Olive oil, for drizzling
  • Salt, to taste


  1. Place the fresh basil leaves, arugula, garlic, toasted pine nuts, parmesan cheese and canola oil all ingredients in a blender and process until smooth.
  2. Drizzle with olive oil and season with salt to taste.

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