Puree 4 cups basil leaves with 1/4 cup pine nuts, 2 garlic cloves, and a pinch of salt. Add 2/3 cup freshly grated Parmesan, then slowly add 1/2 cup olive oil until a thick creamy paste forms…it may not take up all of the oil. Store for one month in the refrigerator or freeze, tightly wrapped.
Add to cooked pasta, sauted vegs, dips, and sauces.
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