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Paleo Squash Pesto

Calories:
Author: Courtney ODell

Ingredients

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ⅔ cup extra-virgin olive oil divided
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup freshly grated Parmesan cheese

Instructions

  • Add ingredients into a food processor and pulse until the texture you like.
  • Store in an airtight container for up to 4 days in the refrigerator.