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Vegan Pesto

on August 5, 2010

1 1/2 cups fresh basil or a mixture of basil and spinach (keeps the pesto green)

1/4 cup olive oil

1 cup pine nuts or walnuts

5 cloves garlic (roasted for a more mellow flavor)

1/3 cup nutritional yeast

1-2 tablespoons of light miso

2 Tablespoons fresh lemon juice

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. One variation is to add 1/2 cup rehydrated sun-dried tomatoes. You can also use the ones in oil, just omit the extra 1/4 cup of olive oil.

Serve with crackers, or in endive or Romaine leaves or over pasta.

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