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Pulse a few times in a food processor the the basil with the pine nuts. After that slowly add the olive oil (better if extra virgin olive oil)  in a constant stream while the food processor is on untill is it a cream. In the end add the grated Percorino cheese PDO, a pinch of salt and a freshly ground black pepper to taste.  

 How to use
You can serve with pasta, or you can make a delicious brischetta. There is also a "pesto sauce" version of Lasagne.
 Tips and Tricks
Someone use walnuts instead of pine nuts: we really do not recommend you... the taste will be deeply different... Same thing for cheese: if you don't find the Pecorino you can use Grana Padano or Parmiggiano Reggiano... but anything else! If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well).  

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