Hazelnut Pesto - No Cheese

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Hazelnut Pesto - No Cheese

1 cup oven-toasted hazelnuts

1 cup loosely packed fresh basil

1 cup loosely packed fresh flat-leaf (Italian) parsley

3/4 cup extra virgin olive oil

3 teaspoons umeboshi vinegar or fresh lemon juice

1 teaspoon salt

 

 

 

 

 

Place all ingredients in a food processor and purée until smooth.

Store leftovers in refrigerator.

 

Yields: 1 cup pesto

Prep Time: 5 minutes

 

Source: Isabel Clark's ForkBytes

Formatted by Chupa Babi in MC: 07.15.05

 

Try this delicious, easy-to-make spread on sandwiches, or toss it with

noodles or whole grains for a quick meal. It also makes a great

topping for roasted vegetables, and you can thin it with water for a

delicious salad dressing! Umeboshi vinegar is a flavorful sour vinegar

from the Japanese umeboshi pickled plum available in the

macrobiotic/Asian section of natural foods stores (or, sometimes, with

the regular vinegars).

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