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Basic Basil Pesto Recipe
- 4 cups tightly packed basil leaves (about 8 ounces of whole basil bunches)
- 1/2 cup finely grated Parmigiano Reggiano cheese (about 1 ounce)
- 3 tablespoons toasted pine nuts
- 1 medium garlic clove , finely chopped
- 3/4 teaspoon kosher salt
- 1/3 cup good-quality olive oil
Directions:View on Chow
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