Reflux-safe Vegan Pesto
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Cook Time: 10
0Servings: 5
Ingredients
Export 4 ingredients for grocery delivery
Instructions
First lightly roast the pinenuts in a dry frying pan. While they cool, wash and slice the basil leaves.Place the pinenuts in a small food processor and chop them up.Add basil, olive oil, salt, and nutritional yeast. Run them through the food processor until they form a runny paste.Add more salt to taste.
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