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Toasted Pecan and Kale Pesto
Ingredients
  • 2 cups packed stemmed baby kale leaves
  • 1 ½ ounces grated Parmesan cheese (about ⅓ cup)
  • 3 tablespoons chopped toasted pecans
  • 3 tablespoons olive oil
  • 2 teaspoons lemon zest plus 1 tsp. fresh lemon juice
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon kosher salt
  • 1 to 2 tablespoons water
Steps
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