18 February 2007

Special Pesto

Leslie's Special Pesto Recipe
(it's special because you can use it with pasta, pizza, sandwiches, dip, filling and probably more)

1/4c. walnuts or almonds
1/2c. pinenuts
3 cups packed basil leaves, no stems
2-3 large cloves crushed garlic
1t. sea salt
dash of black pepper
1/3c. olive oil
1/4-1/3c. nutritional yeast flakes
2t. lemon juice

Blend everything except the oil and the nutritional yeast in a blender or food processor. When that all starts to get pureed (or too stiff your blender can't handle it), start to pour the olive oil while blending. Add the nutritional yeast and blend a bit more. Makes about 2 cups.(note: I love pesto with walnuts, pinenuts and almonds. Use all of them, just one, or in their own combos, these raw nuts really tie the pesto together. Feel free to experiment with variety.)

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