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6
Medium
45 min
Published 2020
Step 1: For the basil pesto, lightly toast the pine kernels in a dry pan until golden. Add to a food processor along with the remaining ingredients and blitz well. Set aside.
Step 2: To make the black garlic mole sauce, blitz the ingredients in a clean food processor until smooth. Season with salt and freshly ground black pepper and set aside.
Step 3: For the chard and chickpeas
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