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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Preparation time: 10 minutes
Serving suggestion: Keep the pesto in an airtight jar for a few days in the fridge or freeze it.
2 cloves of garlic, peeled 50g Parmesan cheese 75g fresh basil leaves 50g pine nuts lightly toasted 100ml olive oil
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