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Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

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  • Bring a medium pot of water to a boil. Add a large pinch of salt, and the basil. Blanch for 2 minutes. Drain, and run under cold water to stop the cooking. Drain again, squeezing out excess liquid.

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  • Transfer to a food processor, and add garlic, pine nuts, cheese, and oil. Process until smooth, about 2 minutes. Transfer to a bowl. Cover with plastic wrap, press plastic wrap directly onto the surface of the pistou.

Cook's Notes

Will keep, refrigerated, for up to 1 week. Return to room temperature before using.

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