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Strawberry Caprese with Pistachio Pesto

kept byhawk206

12 ounces cherry tomatoes, halved
12 ounces strawberries, hulled and halved
8 ounces fresh ciliegine mozzarella balls, usually comes in an (8-ounce) container
1/8 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
a handful of fresh basil leaves

1 cup shelled pistachios
3/4 cup loosely packed fresh basil leaves, torn
1/4 cup fresh mint leaves
1 garlic clove
1/3 cup finely grated pecorino romano cheese
1/3 to 1/2 cup extra virgin olive oil
1/4 teaspoon salt



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