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Ligurian Pesto Pasta - Oui, Chef

I've made homemade pestos for years, but have always done so on the fly, never from a recipe.  A few handfuls of fresh basil here, some gratings of parmesan there, sometimes one garlic clove, sometimes two, and a liberal sprinkling of pine nuts.  All of this blended with the best olive oil I had always delivered a good pesto, sometimes ...
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