Vegan Pesto

October  5, 2013
  • Serves 2
  • 1 cup Spinach
  • 1/4 cup Almond
  • 1/2 teaspoon sea salt
  • 1 garlic clove
  • 1/4 cup parsley
In This Recipe
  1. Toast the almonds in a pan first if they are raw.
  2. Put all the ingredients into a food processor and blend until it turns into a fine paste
  3. Taste and adjust the seasoning if needed, store in an air tight glass jar.

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