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Mint and Hazelnut Pesto

1 cup fresh mint leaves, packed
1/2 cup toasted hazelnuts
1/2 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, crushed and peeled
1 tsp. black pepper
1 tsp. salt
Directions: Combine all ingredients, except olive oil, in a food processor or blender and process until finely chopped. Turn processor off, and scrape down mixture from sides of processor bowl. Turn processor on, and while its running add the olive oil in a slow stream through the feed tube, until all oil is incorporated with the mint mixture. Turn off processor; add additional salt and pepper to taste, if necessary, before serving.
Source: KC Steak Company

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