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1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves
1 1/2 cups (plus 2 tablespoons) olive oil
1 cup grated parmigiano-reggianoh 

1. Add 2 tablespoons olive oil to a medium sauce pan over medium heat. Sauté the garlic until just lightly browned. This will soften the flavor of the garlic.

2. Place the garlic, walnuts, and pine nuts in the bowl of a food processor fitted with a blade attachment. Process for about 30 seconds.

3. Add the basil leaves. With the processor running, slowly add the olive oil through the feed tube, until it is the consistency you desire. (You might like more or less oil).

4. Add the cheese and purée for another minute. Serve over pasta, or makes a great dip. The pesto can be frozen in an air tight container for several weeks.

* We did not add any more salt to the pesto. The cheese is very salty. However feel free to salt and pepper to taste..