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Delia Smith's Pesto Rice
- 2 oz (50 g) fresh basil leaves
- 1 tablespoon pine nuts
- 1 large clove garlic, crushed
- 1 oz (25 g) fresh grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1 cup arborio rice
- 2 cups vegetable stock
- 1 teaspoon sea salt
- juice of 1 lemon
- 2 tablespoons olive oil
- fresh ground black pepper
- fresh basil leaves, torn or bruised
- 4 green onions, finely sliced
- fresh Parmesan cheese, pared into shavings with a knife or peeler
Directions:View on Lisa's Kitchen
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