Fresh Basil Pesto

Recipe

2 cups fresh basil leaves, packed
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(gotta wash the basil 1st)
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1/2 cup freshly grated Parmesan-Reggiano cheese
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1/2 cup extra virgin olive oil
1/3 cup pine nuts
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3 medium-sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
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Method

1 Combine the basil
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in with the pine nuts,
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pulse a few times in a food processor.
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Add the garlic,
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pulse a few times more.
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2 Slowly add the olive oil in a constant stream while the food processor is on.
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Stop to scrape down the sides of the food processor with a rubber spatula.
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Add the grated cheese
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and pulse again until blended.
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Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

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Pesto

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