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Spring Pesto

Spring Pesto

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Ingredients

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    Directions

    1. In bowl of a food processor, add 1/3 cup of toasted shelled pistachio nuts, 1 bag (6 oz) baby spinach, 2 cups each arugula and flat-leaf parsley, 4 coarsely chopped scallions and 2 cloves garlic. Blend 1 minute. With processor running, gradually add 3/4 cup extra-virgin olive oil until fully incorporated. Place in a bowl and stir in 3/4 cup shredded Asiago cheese, 1 tsp salt and 1/2 tsp black pepper. Makes 2 1/2 cups (enough for 2 lbs pasta).

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