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Ingredients
  • subheading: For the Basil Pesto:
  • 3 cloves garlic peeled
  • ½ cup toasted pinenuts
  • 2 oz fresh basil leaves
  • ¼ tsp salt or to taste
  • ⅛ tsp freshly ground black pepper or to taste
  • ½ cup extra virgin olive oil
  • ½ cup freshly grated parmigiano reggiano cheese
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