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3⁄4 cup extra virgin olive oil
1⁄4 cup pine nuts
1⁄2 clove garlic
2 cups tightly packed basil
1⁄2 cup Parmagiano reggiano cheese grated
1⁄2 lemon juiced
In a food processor coarsely chop together garlic, pine nuts & cheese. Add basil, olive oil and lemon juice. Pulse until basil is incorporated. Store covered for up to 3 days.
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