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Recipe: Pesto: 1 cup fresh basil leaves, stems removed 1 garlic clove 1/4 cup toasted pine nuts 1/4 cup olive oil 1 tablespoon lemon juice zest of 1 lemon 1/2 cup parmesan cheese, freshly grated 1/4 teaspoon kosher salt 1 cup full fat ricotta -Toast pine nuts in a small pan on low heat until just about browned and fragrant. Add all ingredients ...
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