Spring Herb Pesto and Pasta

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4 cloves garlic
½ cup pine nuts
2 cups fresh Italian parsley (or basil)
1 cup fresh marjoram
½ cup olive oil
¼ cup grated parmesan cheese
¾ tsp. sea salt
Optional: fresh lemon zest (for garnishing pasta)
½ tsp pepper


Combine all ingredients, except for olive oil, in a food processor (or blender).
Puree, while slowly adding the olive oil.
This can be frozen, in an ice cube tray, and then stored in a zip-loc bag for quick seasoning to sauces or on pasta.

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