Pesto Genovese (Classic Basil Pesto)

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4 cups packed basil, blanched briefly in boiling water and shocked in ice water

½ cup extra-virgin olive oil

½ cup finely grated parmesan

¼ cup pine nuts

3 tbsp. finely grated pecorino

2 cloves garlic, finely chopped

Coarse sea salt, to taste

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