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                                    Domestic Chef
                                
                            Parsley-thyme pesto with hazelnuts
A delicious Italian recipe for parsley-thyme pesto with hazelnuts
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                    Ingredients
Directions
- 
                                Roast the hazelnuts lightly brown and fragrant.
- 
                                Grind them with parsley, thyme, garlic, capers and olive oil until smooth.
- 
                                Stir in the cheese last and season the pesto with salt and pepper if necessary.
- 
                                Spoon the sauce in a clean pot and pour a layer of oil on it.
- 
                                The pesto can be properly refrigerated for a week.
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Nutrition
                                635Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat98% DV64g
                            
                            
                                Protein26% DV13g
                            
                            
                                Carbs1% DV2g
                            
                            
                                Fiber0% DV0g
                            
                        
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