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Almond, basil & tomato pesto with chicory
- 100g semi-dried tomatoes
- 50g whole almonds , toasted
- 15g basil , stems removed
- 20g flat-leaf parsley , stems removed
- 4 tbsp parmesan , grated
- 1 garlic clove
- extra-virgin olive oil
- red and white chicory leaves and grissini to serve
Directions:View on BBC Good Food
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