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‚ÄčIn food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup of the oil in thin steady stream. Stir in garlic.Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. Refrigerate for up to three days or freeze for up to six months. 



2 cups