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Toast pine nuts over a low heat until lightly brown
Wash mizuna leaves (rocket can also be used). Smash and peel garlic clove. Chop Parmesan cheese into rough squares of 2cm .
Place all ingredients in the food processor or blender. Add olive oil and lemon juice.
Blend at medium speed for 40 seconds. Add more Parmesan if you want a chunkier consistency or more olive oil if you want it wetter. Taste and adjust with salt and pepper.
Pour into a jar and store in the fridge for up to a week. Use on cooked pasta as a stir in sauce, fish or meat as a topping. Bon Appetito!
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