Recipe courtesy of Food Network Kitchen

Vegan Basil Pesto

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The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 servings (Makes 1 cup)
  • Nutrition Info
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Ingredients

Directions

  1. Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
  2. Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.

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