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  • Yield: Makes about 3 cups


  • 2 cups extra-virgin olive oil
  • 1/2 cup Parmigiano Reggiano
  • 1/4 cup pine nuts
  • 1 teaspoon unsalted butter, room temperature
  • 2 bunches basil, leaves only, well washed and dried
  • Coarse salt and freshly ground pepper


  1. In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper.

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