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Chef Alex Thomopoulos Zucchini Pesto Pasta

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Uploaded by: Cristina Ferrare

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Ingredients

4 large zucchini (preferably organic)

1 bunch Italian parsley (about 2 cups)

1 bunch basil (about 3 cups)

2 garlic cloves

1½ cups extra virgin olive oil

Sea salt and pepper

Fresh grated Parmesan cheese

Crushed red pepper

Fresh lemon juice

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