Walnut Pesto
INGREDIENTS
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2 cups extra-virgin olive oil
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6 large or 8 small cloves garlic, peeled
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2 cups (7 ounces) walnuts, toasted
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Juice from half a lemon
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4 cups (6 ounces) basil
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2-1/2 cups (6-1/4 ounces) parmesan, finely grated
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1 to 1-1/2 teaspoons kosher salt
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Freshly cracked black pepper, to taste
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