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Basil Pesto


2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
1/2 tsp lemon juice

Saute 1/2 pine nuts and 1/2 garlic

Combine basil, all pine nutes, all garlic, lemon juice and 1/2 cup olive oil & process until smooth

Season with salt & pepper

Add remaining oil if using now, if not pour oil on top and freeze

Garnish with cheese.



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