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2 packed cups basil leaves 2 large cloves garlic, crushed ¾ cup good-quality olive oil ¼ cup grated parmesan ½ tsp salt ground black pepper ¼ cup toasted pine nuts or walnuts (optional)
© Annabel Langbein Media
Purée all ingredients together in a food processor until smooth. Or pound with a mortar and pestle, adding oil once the mixture forms a fine paste.
Store in the fridge for up to 2 weeks or freeze in small containers.
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