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ALMOND PESTOWonderfully simple and dairy-free, this pesto is great on spaghetti. Makes 1 quart2/3 cups almonds 10 cloves garlic 1/2 cup water 1/3 cup umeboshi vinegar 1/4 cup olive oil 1 quart green or purple basil leaves, rinsed optional: add 1 cup blueberries or strawberries Grind the nuts in a food processor. Add basil, olive oil, umeboshi vinegar, garlic, and water. Puree. Taste, and adjust the seasonings if desired. Try it for a snack, breakfast and with chili. |