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Hi All! I haven't checked in here in awhile - nice to be back! Since it's basil season, I thought you might like this!
Pesto - a lighter version
2 TBS pine nuts (pignoli nuts) 2 garlic cloves, minced 3 TBS olive oil 4 cups fresh basil leaves 1/2 cup parmesan cheese 1/4 tsp salt Combine nuts and garlic and then process it all in the food processor or blender, or mix by hand.