INGREDIENTS
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½ cups pistachios, deshelled
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¼ teaspoon salt
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2 tablespoons finely shredded parmesan cheese
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2 Morey’s wood roasted salmon fillets
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1 tablespoon pine nuts
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½ teaspoon minced garlic
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1 cup parsley
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3-4 tablespoons olive oil
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2 tablespoons finely shredded parmesan cheese
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pinch of salt