Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 Vegan Pesto 6tbsp Extra Virgin Olive Oil 1/2 cup Walnuts 1/2 cup Pine nuts 4 cups Tightly packed, fresh Basil 3 tbsp Italian Parsley Salt and pepper to taste Blend in a Food Processor until Just combined. Store in the Fridge, just cover the top with a layer of Olive oil, so that it does not oxidise. Quote Link to comment Share on other sites More sharing options...
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