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Ingredients
  • subheading: FOR THE PESTO:
  • 8 cups packed fresh basil
  • 1 cup extra-virgin olive oil
  • ½ cup pine nuts, toasted
  • 2 to 4 cloves garlic
  • ½ teaspoon kosher salt
  • ½ cup grated parmesan cheese (about 2 ounces)
  • subheading: FOR THE WREATH:
  • 1 12-ounce container ciliegine (mini mozzarella balls)
  • 1 bunch fresh basil
  • 1 pound pitted green olives, preferably castelvetrano and/or cerignola
  • 1 cup sun-dried tomatoes in oil, drained
  • 1 pint cherry tomatoes
  • 3 to 4 large sprigs fresh rosemary, snipped into 2- to 3-inch lengths
Steps
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