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Kale-Pecan Pesto and Turkey Tea Sandwiches
Ingredients
  • 1 (5-ounce) container baby kale
  • 1 cup toasted whole pecans
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tablespoons red wine vinegar
  • 1 clove fresh garlic
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar
  • ⅓ cup extra-virgin olive oil
  • 8 slices firm whole-wheat bread, such as Pepperidge Farm
  • 12 slices ultra-thin deli-style roast turkey
Steps
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