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Use this pesto to make our Grilled-Vegetable Panini.

Martha Stewart Living, July 2011

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Yield:
Makes 3/4 cup
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Ingredients

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Directions

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  • Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).

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