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Ligurian Pesto with Spaghetti
- Kosher salt
- 10 cups (loosely packed) fresh basil leaves (about 2 bunches)
- 1/2 cup finely grated Parmesan plus more
- 1 1/2 tablespoons pine nuts
- 1 garlic clove, coarsely chopped
- 1/2 cup mild extra-virgin olive oil plus more for drizzling
- 1 pound spaghetti
Directions:View on Bon Appetit
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