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Murphelman
Arugula Pesto
Rucola pesto with basil, garlic, spicy cheese and pine nuts.
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Ingredients
Directions
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Roast the pine nuts in a dry frying pan in 1 min. Golden brown. Let cool on a dish. Tear the arugula and basil to pieces above a bowl.
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Squeeze out the garlic. Chop the mass coarsely with a food processor (at slow speed) or with the hand blender.
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Add the pine nuts, cheese and oil and reduce the whole to a smooth mass. Season with salt, pepper and a few drops of lemon juice.
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Allow the flavors to age for at least 15 minutes, preferably longer.
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Nutrition
295Calories
Sodium1% DV35mg
Fat46% DV30g
Protein8% DV4g
Carbs0% DV1g
Fiber4% DV1g
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