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Almond Pesto
What You Need
• ½ cup almonds
• 3 cloves of garlic, minced
• 1/3 cup of olive oil
• 1/2 t. kosher salt
• 1 bunch of fresh basil
• 1/4 cup Parmesan cheese
• 1 T. fresh lemon juice

Place almonds in a food processor and pulse until coarsely ground. Add minced garlic and salt and blend for 15 seconds. Add basil and olive oil, blend until smooth. Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds. Once done, squeeze about 1 T. of fresh lemon juice. Cook noodles as instructed – serve pasta sauce over noodles. The pesto will keep for about a week (in our house it usually doesn’t last that long)!


  

  
 
 
 
 
Weekly Specials
Alvarado Whole Wheat Bread
Unit: 24 oz.
Reg: $5.49
Sale: $4.85


BelGioioso Parmesan Cheese Wedge
Unit: 8 oz.
Reg: $5.39
Sale: $4.85


Laguiole Cheese Knife
Unit: 1 ea.
Reg: $10.99
Sale: $8.99


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