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Garlic-Free Parsley Pesto

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“We have lots of parsley in the garden and can't eat garlic. This pesto fits the bill and is tasty too. Use it thick, as the recipe makes, for a spread or garnish. For a sauce, add some of the water your pasta is cooking in. The flour in the water acts as a binder.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and remove big stems from parsley.
  2. In a food processor or magic bullet put the parsley, salt, walnuts, shallot and half the oil.
  3. Blend until pureed.
  4. Add remaining oil, lemon juice and parmesan and blend quickly.

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