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Green Pesto
20 minutes
4 servings
Print Recipe
Ingredients
Handful of basil leaves
3 cloves of garlic
1 MioMat cup of almond pulp
2 MioMat cups of parmesan
3 MioMat cups of olive oil
1/2 MioMat cup of pine nuts
1/2 tsp of pepper
1/2 tsp of salt
Print Recipe
Tip
If you don’t use all the leftover pulp just freeze it. Frozen pulp will last up to 3 months.
Instructions
Blend all the ingredients in a blender.
Blend until it’s smooth and creamy.
Cook pasta according to package instructions, and serve with Green Pesto.
Garnish with basil leaves, pine nuts and parmesan.
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