Classic Basil Pesto

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Fine Cooking


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1 oz. grated Parmigiano-Reggiano (1/2 cup from a box grater; 1 cup from a rasp grater)

Kosher salt and freshly ground black pepper

1 large clove garlic, peeled

3-3/4 oz. (5 cups packed) fresh basil leaves

1/4 oz. (1/4 cup) pine nuts

1/2 cup extra-virgin olive oil; more for storing

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