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Sun-Dried Tomato Tapenade
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- 50 g Parmesan cheese, cut in pieces (2 cm)
- 110 g sun-dried tomatoes in oil
- 50 g fresh basil leaves
- 70 g pine nuts, toasted
- 3 - 5 garlic cloves, to taste
- 1 - 2 pinches dried chilli flakes, to taste
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 6 - 8 Tbsp extra virgin olive oil
- per 1 Total recipe
- 7494 kJ / 1791 kcal
- 38.1 g
- 30.9 g
- 168.4 g
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