Spinach-Basil Pesto, oil-freeAuthor: Heather Leno |
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Ingredients:
1/2 cup sliced green ripe olives –NOT Spanish olives 1/2 cup pine nuts or walnuts 2 tbsp cold water 1 tbsp fresh lemon juice 2 cloves garlic 1 tsp Vegan Parmesan, opt 1 cup fresh basil leaves –or one small pkg. 2 cups fresh spinach leaves –loosely packed 1/4 tsp salt or to taste |
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Instructions:
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Notes:
Don’t throw in a few extra olives, been there, done that! It definitely alters the flavor. You can use the bottled garlic with good results.
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