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Line a baking tray with parchment paper and spread the walnuts on it. Bake them for about 10 minutes or until fragrant. Make sure not to burn them. Skip this step to make the pesto raw. In a food processor, blend the toasted walnuts with the remaining ingredients. You can use the oil the sun-dried tomatoes were packed in. Add more or less olive oil depending on your preferred consistency and season to taste. Enjoy it with your favorite pasta or zoodles. It's also a delicious spread. # Meal Prep Tip / Storage In an airtight container, you can easily store the pesto for a couple of weeks - just make sure to use clean cutlery when taking some of the pesto to enjoy.
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