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Roast Red Pepper and Parsley Pesto
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- 50 g Parmesan cheese, cut in pieces
- 280 g roasted red peppers, preserved, drained
- 25 - 30 g fresh parsley, cut in pieces
- 80 g cashew nuts, unsalted
- 1 garlic clove
- 30 g olive oil
- ½ tsp fine sea salt
- per 1 Total recipe
- 4427 kJ / 1058 kcal
- 40 g
- 29.4 g
- 86.7 g
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