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Pesto Chilli Vegetable Stack

kept byjenellebaur

12 x Whole Eggs ( 12 serves )
1 x small tub Low Fat Ricotta Cheese
1 x Large Sweet Potato, peeled and sliced thinly
2 x Eggplants, sliced and chargrilled
1/2 a bag Baby Spinach Leaves
2 x Red Capsicums, oven roasted and skin removed
1 x Zucchini, sliced lengthways and chargrilled
1 x Spanish Onion, sliced into rings

2 x cups Fresh Basil Leaves
1/4 cup raw Pine Nuts
1/4 Cup Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1 x Red Chilli, seeds removed
Salt Flakes and Cracked Pepper to taste



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