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  • 3 cloves garlic
  • 1 1/4 cups fresh basil leaves, packed
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup walnuts, toasted
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper


  1. Place garlic in a food processor; pulse to finely chop. Add remaining ingredients; pulse until smooth. Makes about 1 cup.
Recipe by Peter Bronski.

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The recipe was originally published as Basil Pesto with Walnuts on

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