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Spring Green Pesto

Sarah Stegner and George Bumbaris - Prairie Grass Cafe
Chicago, IL

Soups & Sides

  • 1 cup Spring Greens (arugula, watercress, parsley, spinach)
  • 1/4 cup olive oil
  • 2 T garlic chives - chopped
  • 1/8 cup pecans
  • 1/4 cup Avondale Truckle Cheddar - grated
  • pinch salt

Blend greens, olive oil, garlic chives and pecans in a blender or food processor.  When smooth place in a bowl and add grated Avondale and a pinch of salt.  Stir well.

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