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Recipe: Cilantro-Pecan Pesto

Cilantro Pecan Pesto over Fetuccini

By Annie Dru, Certified Childbirth Educator [“From The PPNF Kitchen”]  Ingredients 1 large bunch cilantro 2 Tbs. crispy pecans (soaked and dried) 3 cloves garlic 1 tsp. Celtic sea salt Juice of 1 lime 3 Tbs. raw butter (softened) 1/2 cup finely grated raw parmesan cheese 1/4 cup (or more) extra virgin olive oil. Use a traditionally made brand such as Bariani (many commercially available are in fact mixes of olive and other less expensive oils). A good test is to place your bottle in the refrigerator for 24-48 hours; if it solidifies then it is the real deal; if not, it is mixed with a...

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