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About the Recipe
Ingredients
2 garlic cloves, crushed
½ lemon, juiced
60g walnuts
1 bunch basil, leaves picked
5 tbsp/75ml olive oil
60g grated pecorino
Preparation
Place all ingredients and blitz in a food processor until desired texture.
Store in the fridge for 2-3 days or freeze for up to 3 months.
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