Northwest Arugula-Hazelnut Pesto recipe | PCC Community Markets
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Ingredients
- 1 cup basil leaves
- 1 cup arugula leaves
- 1/2 cup extra virgin olive oil (or more for a thinner pesto)
- 1/4 cup roasted garlic cloves (available in PCC's olive bar)
- 1/4 cup chèvre cheese
- 1/4 cup toasted hazelnuts
- 1/4 teaspoon salt
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