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Healthy Vegan Pesto

Updated on May 27, 2013

I used to make this with twice the amount of almond butter and olive oil, until I had to lose weight. It's even better with the lesser amounts because basil flavor really shines.

Of course, you can use all raw ingredients, or not.


  1. Wash and dry basil. Use leaves only. Place in food processor with lemon juice, garlic and salt. Process until leaves are ground to about 1/4 inch pieces. Add olive oil and nut butter. Blend until almost a paste. For a completely smooth texture, a high speed blender can be used.
  2. It's perfect on Raw Buckwheat Crackers.


  • 4 oz. fresh basil
  • 2 T. lemon
  • 2 t. garlic
  • 3/4 t. salt
  • 2 T. olive oil
  • 2 T. almond butter

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