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Fresh Basil Pesto

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“This recipe is good any time of year. It can be refrigerated for up to 3 weeks or frozen.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine basil and garlic in food processor and blend into a fine paste.
  2. Add pine nuts and cheese. Process until smooth.
  3. With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
  4. Transfer pesto into container. Cover surface of pesto with olive oil.
  5. Seal with a tight fitting lid.
  6. Refrigerate up to 3 weeks or freeze.
  7. Stir oil into pesto before serving.

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