Basil and Parsley Pesto with Anchovies from 'Canal House Cooks Every Day'
- 2 loosely packed cups basil leaves
- 2 loosely packed cups fresh parsley leaves
- 1 clove garlic, sliced
- 1/4–1/2 cup pitted green olives
- 3 anchovy filets
- 1/4 cup really good extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano
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