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Pesto by


3 c packed fresh basil, torn in pieces
1/4 c pine nuts
2 cloves garlic
coarse salt
1/2 c evoo
1/4 c finely grated Parmesan cheese
fresh ground pepper


Puree basil, nuts, garlic and 1/2 t salt in a food processor. With the machine running slowly, add evoo, and process until smooth. Stir in cheese. Season with s&p. Cover and refrigerate up to 1 day.

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