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Mindfulness Garden Games
by Joann Calabrese
author of Growing Mindful
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My Vegan Basil Pesto Recipe

Vegan Pesto 

Makes about 2 cups


3 packed cups fresh basil leaves – remove the stems

3 large cloves of garlic

½ almonds (with skins removed) or unsalted raw sunflower seeds

½  cup packed fresh parsley (or other greens – chard, kale, arugula, dandelion)

1/8  cup olive oil

½ cup nutritional yeast

Salt and pepper to taste

¼ cup water or as much as is needed for desired consistency.

Combine everything in a food processor and puree. If you are using a blender put the liquid in first and add ingredients slowly as you blend it. You’ll probably need to scrape the ingredients down a few times.  Add water as needed to make a smooth pesto.

The pesto can be frozen by putting it into ice cube trays and when completely frozen, storing the cubes in a freezer bag in the freezer.  It’s easy to pull out a few cubes to defrost when needed.

Pesto can be served over pasta or rice or really anything you like.