Pesto Recipe
-2 cups blanched basil leaves, tightly packed (see blanching instructions below)
-1–2 cloves garlic
-¼ cup pine nuts (or walnuts for variation)
-½ cup freshly grated Parmigiano-Reggiano
-½ cup extra virgin olive oil (plus more as needed)
-½ tsp kosher salt, to taste
-Juice of ½ lemon

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