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Ingredients
  • 2 cups tightly packed dandelion leaves, well-rinsed and dried
  • 12 large basil leaves
  • 2 cloves garlic
  • 1 cup lightly toasted hazelnuts, almonds, pine nuts, or walnuts
  • ½ cup olive oil
  • ½ cup grated Parmigiano-Reggiano cheese (optional)
  • kosher or sea salt and freshly ground black pepper
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