Pine nuts: 8g
Parmesan, grated: 35g
Garlic: 1 clove
Extra virgin olive oil: 50ml
Sea salt: a pinch
Cool a food processor blades by storing them into the refrigerator for one hour, then pulse the pine nuts, cheese, salt, and garlic and pulse until finely ground.
Add basil and, with the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.
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