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Pine Nut Oil Pesto


2 cups of packed fresh basil leaves, washed and dried
2-4 cloves of garlic, peeled
1/2 tsp of sea salt
1/4 cup of pine nuts
1/4 cup of Parmesan cheese, grated
1/2 cup of extra virgin olive oil
1/4 cup of Siberian pine nut oil


Place basil leaves in a food processor. Pulse until well chopped. Add garlic, salt, pine nuts, and cheese and blend well. With motor running, slowly add olive oil and pine nut oil to form a thick paste. Put in an airtight container and refrigerate. Pesto will keep several days in a refrigerator, or it may be frozen. Pesto is normally served with pasta, but it is also delicious with fish, meat, or corn on the cob.
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