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Sun-Dried Tomato and Basil Pesto
Yield: 4
| 4 tbsp / 60 ml olive oil | Fry garlic until browned | Pulse to chunky consistency |
| 3 garlic cloves, peeled | ||
| 2 ¼ cups / 512 g sun-dried tomatoes in oil | ||
| 1 ½ cups fresh basil leaves | ||
| ½ tsp salt | ||
| ¼ tsp ground black pepper |
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