Sorrel Pesto With Marcona Almonds

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Yummy Supper
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2 cups loosely packed sorrel leaves (arugula would make a nice peppery substitute here)

1/3 cup salted and roasted Marcona almonds

2 cloves garlic

1/3 cup grated Parmesan

pinch of salt

a few grinds of the pepper mill

1/2-2/3 cup olive oil

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