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In a dry pan over medium heat, toast the pine nuts until they are golden, about 5 minutes. Toss them occasionally, so they don't burn. In a food processor, blend the pine nuts, Grana Padano and roughly chopped garlic. You can also use parmesan instead of Grana Padano. Add the sun-dried tomatoes and the oil. You can use the oil the tomatoes were packed in for this. Blend until the pesto has the desired consistency. Season to taste with salt, pepper and, if you like a bit of spice, chili. Enjoy the pesto with pasta, spread it on white bread or use it as a filling for stuffed chicken breast. It's also a great dip or salad dressing. # Meal Prep Tip Store in an air-tight container in the fridge. It will easily last for two weeks or more. If the oil separates, simply stir it in again. A layer of olive oil on the top will ensure the pesto keeps longer.
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