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Basil Pesto

Yield Makes 1 cup

Ingredients

  • 2 cups loosely packed fresh basil leaves
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup pine nuts, toasted
  • 1/2 cup olive oil
  • 3 large garlic cloves
  • 1/8 teaspoon salt

How to Make It

  1. Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.

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