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Artichoke & Hazelnut Pesto Spread/Dip Recipe
- Artichoke & Hazelnut Pesto Spread
- Adapted from Hawthorn Book Series, Dips and Dippers
- 2 tablespoons roughly chopped hazelnuts
- 1 can (14 oz.) artichoke hearts
- 1 garlic clove, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp chopped fresh Italian parsley
Directions:View on Cookin Canuck
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