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Simple Vegan Pesto

What you need: 

3 cups fresh basil leaves
6 tablespoons pine nuts
2-4 cloves garlic
3/4 teaspoons course sea salt
6 tablespoons olive oil

What you do: 

1. Put the basil, nuts, garlic and salt into a food processor or good blender.
2. Process (blend) until all the ingredients are finely chopped.
3. Add the oil and process until it's all worked in together. Enjoy.

Preparation Time: 
15 mins
Cooking Time: 
Servings: 
Recipe Category: 

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I wonder, would this work with jarred pesto?

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delish! i didn't quite have as much basil (it's been slow going growing it) so i added some fresh parsley. also i couldn't find pine nuts so i just used sunflower seeds and also added black pepper to the pesto. this was my first time making/eating pesto and i had to stop myself from eating it all (with angel hair pasta) because i was packing it for dinner at work lol. awesome!

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I used 4 cups basil jam packed and some vegan parmesan. It tasted soooo good that I added some leftover brown rice shitake soup to tone it down. It creamed it ,too.  Almonds were on sale this week.  :)>>> thanks

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This recipe was so freakin easy and SOOO good. Thank you!

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This was excellent. Also added some nutritional yeast.

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I used this recipe as a guide. I didn't have all the exact ingredients so I improvised with:

6 tbsp walnuts
2 tbsp olive oil
3 tbsp ground dried basil (didn't have fresh)
handful of sun-dried tomatoes
3 cloves garlic

I didn't up using all the pesto. But I mixed a large amount with pasta and I stirred in some hazelnut milk to make it creamy.

The recipe was delish! My husband loved it too. Thanks for posting your simple pesto!

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That was yum! I didn't have 3 cups of basil so i added some cilantro and spinach. I also used almonds since i didnt have pinenuts or walnuts. Gahh I need to resupply. I couldn't help but steal some pesto as I was waiting for my pasta to boil teheeh

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So yummy!  Came home with my CSA share, which had fresh basil in it.  Immediately, I searched for a quick pesto recipe and I am so glad I found this.  The only change I made is that after our first serving (yes, it's that good!) was to add some Tofutti cream cheese (about 2 T.) to make a creamy pesto.  It took some of the edge off of the strong taste from the pignoli nuts.  Definitely a keeper!

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