From: Chef James Castellow, Zest Cafe and Home Art, Raleigh, NC. This recipe was a runner-up in the 2008 Peanut Advisory Board Chefs' Recipe Contest. Yield: 24 servings. Peanut-Basil Pesto: 3 cups fresh basil 1½ cups fresh baby spinach 1½ Tbsp. roasted garlic ¾ cup dry roasted peanuts ¾ cup Parmesan cheese, grated 1½ Tbsp. lemon juice, freshly squeezed 1 Tbsp. salt ¾ cup extra virgin olive oil Ravioli Filling: 3 lb., 10 ...

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