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Fusilli with Parsley, Walnut, and Black Olive Pesto Recipe
- 2 1/2 cups lightly packed fresh Italian parsley leaves (about 1 large bunch)
- 1/2 cup toasted walnuts
- 1/2 cup (about 4 ounces) chvre (fresh goat cheese)
- 1/4 cup coarsely chopped pitted black olives, such as kalamata
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 1 pound dried whole-wheat fusilli
Directions:View on Chow
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