Classic italian basil pesto
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Pesto alla Genovese
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until coarsely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
- Season with salt and pepper to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
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