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Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.

Whole Living, November 2012

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Credit: AMY NEUNSINGER

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Servings:
6
Yield:
Makes 1 cup
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Ingredients

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Directions

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  • Soak bread in water for 5 minutes, then remove and squeeze out excess.

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  • Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.

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