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Pesto with Pita Breads (Danny Bowien)
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- 4 ½ oz Pecorino cheese, cubed
- 2 ½ oz Parmesan cheese, cubed
- ½ oz pine nuts
- ¼ tsp salt
- 1 garlic clove
- 4 oz fresh basil
- 10 oz extra virgin olive oil, divided
- 2 oz all-purpose flour
- 2 oz whole wheat flour
- 4 ½ oz water
- ⅛ tsp active dry yeast
- 7 ½ oz water
- 11 ½ oz all-purpose flour
- 3 ½ oz whole wheat flour
- 1 tsp sugar
- 1 tsp extra virgin olive oil
- 1 ½ tsp salt
- Parmesan cheese, shaved, to garnish
- fresh basil leaves, to garnish
- per 1 portion
- 1636 kJ / 391 kcal
- 9 g
- 52 g
- 17 g
- 4 g
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