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Hazelnut Pesto

 

Prep Time: 5 minutes

Yield: 1 cup pesto

Ingredients:

1 cup hazelnuts, oven toasted

1 cup loosely packed fresh basil

1 cup loosely packed fresh flat leaf parsley

3/4 cup extra virgin olive oil

3 teaspoons umeboshi vinegar or fresh lemon juice

1 teaspoon salt

Directions:

1. Place all ingredients in a food processor and puree until smooth.

2. Place in refrigerator.

 



 

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