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How to make it

  • In a small skillet brush with olive oil and heat. Add the pine nuts and toast over moderately high heat, stirring constantly, until golden, about 3 minutes.
  • Transfer to a plate to cool.
  • In a food processor or blender, grind or chop the toasted pine nuts, basil, garlic, and salt until it forms a paste
  • Transfer to a high bowl
  • Drizzle in the olive oil and lemon juice, beating the mixture all the while with a wooden spoon. If you want an easier method you can slowly add the olive oil and lemon juice into the food processor or blender.
  • The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.

Reviews & Comments 2

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  • dixonrohr 10 years ago
    This is a basics method. We do add cheese when serving.
    Was this review helpful? Yes Flag
  • decobabe 10 years ago
    No cheese in yours?
    Was this review helpful? Yes Flag

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