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A pounded Catalan sauce, in the style of Pesto. Blanched and peeled almonds (sometimes roasted) or hazelnuts are mixed in a mortar with garlic and chopped flat-leafed parsley, before being diluted with olive oil. It is possible this sauce arrived in Liguria - via Sardinia - and was adapted by the Genoese, who substituted pine kernels for the almonds and basil for the parsley - and added grated pecorino sardo. See 'Pesto'

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