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Ingredients
  • subheading: For the black kale pesto:
  • 4 cups Tuscan kale leaves - (also known as black kale or lacinato kale)
  • 1 to 2 tablespoon extra virgin olive oil
  • 1 clove garlic
  • ¼ teaspoon salt - (to taste)
  • ⅓ cup raw almonds
  • ¼ cup water
  • subheading: For the black kale pesto pasta:
  • 12 oz bucatini pasta - (or any other pasta of your choice)
  • subheading: COOK MODE:
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