Ingredients:
8 cups fresh basil
1/2 cup pine nuts
2-4 cloves garlic
1/2 tsp Himalayan salt
1 cup olive oil
1/2 cup grated parmesan cheese
Directions:
1. Pulse the basil, pine nuts, garlic and salt in a blender until the basil is finely chopped.
2. With the blender running, gradually add olive oil and puree until fully emulsified.
3. Stir in the parmesan.
Refrigerate up to 5 days
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