Serves: 5
Total Calories: 98
Yield: 1 1/2 cups
1. Place all the ingredients in a food processor. Blend until the basil and nuts are well chopped and the mixture is well blended.
2. Use immediately or refrigerate in a covered container up to four days. You can also freeze the pesto up to six months.
For a Change . . .
* Substitute equal amounts of walnuts or pumpkin seeds for the pine nuts, and use olive oil instead of flaxseed oil.
This Vegan Pesto recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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