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Recipe by: dafrosa
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See below ingredients and instructions of the recipe
1 1/2 c Basil, globe, fresh
1 1/2 c Basil, holy (krapau)
3 Garlic clove
2 ts Chives; chopped
1 1/2 c Olive oil
1 c Parmesan; grated
1 ts Salt
1/2 ts Pepper, black
1/2 c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (opt)
In a blender or food processor combine the basils, garlic, chives,
cheese, anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend
at low speed until a puree consistency is achieved. Drizzle in the
remaining oil, blending at low speed until the oil is completely
incorporated. Add the chicken and process no more than five seconds.
Add the pecans and process no more than another five seconds; the
chicken and pecans should still be identifiable. Serve as a sauce
for pasta salad or hot pasta.
Sam Waring
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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