Goli’s Vegan Pesto


1 bunch fresh organic Basil leaves (can alter the herb in the winter such as arugula, parsley/cilantro)

1 clove garlic pealed (or more if you like it spicy)

1/3-1/2 cup walnuts (best soaked and rinsed at least 4 hours) (can vary the nut by using soaked almonds, or pistachios, pine nuts (not soaked))

1/2 lime or lemon juice fresh squeezed. Add grated zest for extra flavor and phytonutrients

1-3 Tbs Olive Oil Extra Virgin 1st cold pressed

Pepper and pinch of salt to taste


Chop everything in food processor-adjust thickness using Olive oil. Stores for weeks to months stored in tight lidded container in fridge or freezer.


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