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Ingredients
Sun-Dried Tomato Pesto
- 3 oz Parmesan cheese, diced
- 8 oz sun-dried tomatoes, in oil, plus 2 oz oil
- ½ oz fresh basil leaves
- 2 garlic cloves
- 4 oz extra virgin olive oil
- ½ tsp salt
Dough
- 7 oz water
- 2 ¼ tsp active dry yeast
- 6 ½ oz pasta flour (type 00)
- 5 oz all-purpose flour, plus extra to dust
- ½ tsp salt
- Nutrition
- per 1 slice
- Calories
- 1098 kJ / 262.4 kcal
- Protein
- 8.4 g
- Carbohydrates
- 32 g
- Fat
- 12.2 g
- Saturated fat
- 2.6 g
- Fiber
- 3.3 g
- Sodium
- 339.9 mg
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