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Candyman63j
Nut pesto with anchovies
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Ingredients
Directions
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Rub or puree the anchovy fillets with the capers.
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Mix in the chopped walnuts, grated Parmesan cheese, finely chopped garlic and chopped parsley.
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Pour about 2 tablespoons of olive oil while stirring until a thick paste is formed. Store the pesto in the refrigerator for a maximum of 1 week in a closed container.
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Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
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