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Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay
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Tip: I lived in Genova in Italy and make traditional Italian Pesto with basil - which is similar to the walnut recipie, so try with basil instead of parsley and pine nuts instead of walnuts - so my tip is, generally you don't add more than 2 tbsp oil to ANY pesto but also add water which makes it go creamy and smooth and a beautiful colour! Try it in the walnut version! It also freezes really well! Great for healthy quick emergency meals!
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