A Pesto For All Seasons
"Natural Healing with Herbs for a Healthier You"
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· 2 ½ cups packed basil or parsley
· 3-4 cloves garlic, crushed
· 1 teaspoon sea salt
· ¼ cup soaked almonds
· ¾ cup olive oil
· Pepper to taste
· ½ c nutritional yeast flakes or non-dairy Parmesan Cheese
In a blender or food processor, combine the basil or parsley, and garlic.
Add the salt, soaked almonds, and olive oil. Blend to a creamy butter consistency.
Add more oil, if necessary, and pepper to taste. Finally, add the nutritional yeast flakes.
Drizzle over steamed pumpkin in the fall, sweet potatoes in the winter, new potatoes and salads in the summer. Makes a great topping for steamed veggies, (onion, cabbage, carrots, cauliflower, broccoli, green beans, sugar snap peas and much more) any time of the year.
Toss with sprouts, chick peas and ripe tomatoes for a healthy, hearty meal.
Double or triple the garlic during cold and flu season.
Soaked almonds replace the expensive pine nuts without losing any
flavor in this delicious and nearly traditional pesto recipe.