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  • 500 ml (2 c) fresh basil leaves, packed
  • 125 ml (1/2 c) Parmesan-Reggiano or Romano cheese, freshly grated
  • 125 ml (1/2 c) extra virgin olive oil
  • 85 ml (1/3 c) pine nuts or walnuts
  • 3 medium garlic cloves, minced
  • Salt and freshly ground black pepper to taste


Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

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