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  • 5 cups packed basil leaves
  • ½ cup pine nuts ( you may use any nuts you may like, or seeds such as pumpkin or sunflower seeds if allergic to nuts). See Note 1
  • ¼ to ⅓ cup extra virgin olive oil, to taste
  • 4 ounces good quality aged Parmesan cheese, preferably Parmigiano Reggiano, chopped OR ¼ cup nutritional yeast, if want to keep the pesto vegan See Note 2
  • ½ tsp salt, skip if using parmesan cheese or adjust to taste.
  • ⅛ tsp ground black pepper
  • 1 clove of garlic or more to taste. See note 3
  • The zest of one medium lemon and 2 teaspoon of freshly squeezed lemon juice (optional)
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