2 cups (500 ml) fresh basil, firmly packed

2 tablespoons (30 ml) pine nuts, toasted

1 clove garlic, finely chopped

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

In a food processor, pulse all the ingredients together until the pesto is smooth, about 15 seconds. If necessary, add a little oil if the mixture is too thick. Set aside.

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