A few of the allowed vegetables are: alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, and cucumber.
Pesto purists, the contestants mince, crush and pulverize the pungent varieties of basil, mix it with classic cheeses and experiment with everything from the traditional pine nuts to black beans and jicama.
Keep ready-to-eat carrots, jicama, grapes and celery in the refrigerator at home and in a plastic bag when you are on the go.
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