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Basil Pesto


2 cups firmly packed basil
1/3 cup walnuts
3 Tbsp grated Parmesan
2 cloves garlic
1/4 tsp each salt and pepper
1/2 cup extra-virgin olive oil


Combine all ingredients except olive oil in a food processor and pulse until a thick paste forms. With the processor on, add oil in a slow stream until mixture is well combined.
Transfer to an airtight container. Press plastic wrap directly onto pesto. Cover with lid and refrigerate up to 4 days.

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