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Basil Pesto

3 cups fresh sweet basil leaves
1/4 cup roasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup fresh Asiago or Parmesan cheese
1 clove garlic, peeled

In a blender or food processor, puree basil, oil and garlic. Add
the nuts and the cheese and process briefly until the pesto reaches
the desired consistency. Serve over linguine or as a base to a
homemade pizza. Freeze in small jars for the winter.

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