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Home Grown Pesto
3/4 cup extra-virgin olive oil
1 cup coarsely grated Parmigiano-Reggiano cheese
1/2 cup pine nuts
1 1/2 teaspoons minced garlic
2 teaspoons lemon juice
2 cups packed fresh basil leaves
salt and ground black pepper to taste
Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.
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