INGREDIENTS
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1 cup of pistachios, unsalted
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2 cups of arugula, packed
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1/2 cup of fresh parsley
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Zest from 1/2 lemon
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1 Tbsp fresh lemon juice
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2/3 cup grape seed oil (more if you like your pesto thinner)
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Salt
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1/4 cup shredded Parmesan cheese