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ENVIRONMENTAL PROTECTION
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CORIANDER PESTO
•
2 handful coriander leaves
•
2 cloves garlic
•
60 g pine nuts
•
125 ml olive oil
•
60 g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl.
Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium.
For pasta sauce: thin.
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