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Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.

Martha Stewart Living, May 1999

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Yield:
Makes 3/4 cup
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Ingredients

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Directions

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  • Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

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