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Grilled parsnips with almond & arugula pesto # 23
Grilled parsnips with almond & arugula pesto
cold pressed rapeseed oil
Peel and cut the parnsips in long pieces, toss in olive oil and season with salt and pepper. Grill until almost cooked through.
Blend almonds, garlic, arugula for a few seconds. Add the cheese and oil and season with salt and pepper. Put a spoonful of pesto on each parsnip.
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