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Listed in: Dips
2 Töpfe Basilikum
1 Topf glatte Petersilie
¾ Knolle frischen Knoblauch
50 g Pinienkerne
75 – 100 g Pistazien
150 g Pecorino
150 g Parmesan
Salz, Pfeffer
750 g Olivenöl langsam zugeben
alle Zutaten mit dem Pürierstab mixen
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