Healthy Vegan Pesto
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.
- 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.
- 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