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Combine the basil, garlic, and pine nuts in a
food processor and pulse until coarsely
chopped. Add 1/2 cup of the oil and process
until fully incorporated and smooth. Season
with salt and pepper.
If using immediately, add all the remaining oil
and pulse until smooth. Transfer the pesto to a
large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container
and drizzle remaining oil over the top. Freeze
for up to 3 months. Thaw and stir in cheese.
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