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PESTO

1/2 cup pine nuts
3 cups fresh basil leaves
3 cloves garlic
1 pinch sea salt
1/2 cup freshly grated parmigiano reggiano
1 cup extra virgin olive oil

In a food processor, place pine nuts, basil, garlic and salt and
process until paste. Drizzle in olive oil, while processing. Stir
in cheese. Store in jars, topped with extra virgin olive oil.

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