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Arugula Pesto

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salad low carb vegetarian mothers' day lunch italian

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Ingredients

2 cups packed arugula with stems removed

½ cup toasted pine nuts

½ cup grated Parmesan cheese

¼ cup extra-virgin olive oil to start (you may want to add a bit more oil if the mixture seems dry)

2-3 garlic cloves, minced

½ teaspoon salt

Fresh ground black pepper to taste

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