Ingredients:
2 cups fresh basil leaves
3 cloves garlic
1/3 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt & pepper
Pulse all the ingredients in the food processor until well incorporated and voila!!
To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
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