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Author Notes: Nothing screams summer like pesto. This is a simple and fun take on a traditional pesto. —Steffan Schlarb
- 3 cups basil
- .5 cups olive oil
- 3 handfuls pinenuts
- .75 cups grated asiago cheese
- grind basil olive oil and pine nuts with a large mortar and pestle until chunky
- mix in grated asiago and grind until smooth