Instructions: Wash the basil well and spin dry in a salad spinner. Place the basil leaves into the bowl of a food processor and add the olive oil. Process by pulsing until the basil begins to puree. Add the garlic, nuts, salt and pepper and process until a smooth sauce is achieved. Add the cheese and pulse for 10 seconds to combine before pouring into a jar or plastic container for refrigerated storage. Float a thin layer of olive oil on top of the pesto for airtight refrigerated storage, or freeze.

This recipe yields 1 1/2 cups finished pesto sauce.

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