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Walnut Pesto

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    Walnut Pesto

    Try this dish as a topping for whole grain pasta. This pesto contains valuable essential omega-3 fatty acids because we use walnuts instead of pine nuts. Ensure walnuts are fresh before use; many packaged walnuts go rancid when stored for a long period of time.

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    10 cloves garlic
    3/4 cup (175 mL) fresh walnuts
    2 to 3 cups (500 to 750 mL) basil leaves
    1/2 cup (125 mL) nutritional yeast (or parmesan cheese)
    1 to 2 cups (250 to 500 mL) extra-virgin olive oil
    1 to 2 tsp (5 to 10 mL) salt (to taste)
    1 to 2 tsp (5 to 10 mL) lemon juice (to taste)

    Blend garlic and nuts together in a food processor and process until fine. Add basil leaves and nutritional yeast. With food processor on, slowly add oil until sauce is quite thick.

    Use immediately or store in a glass jar with a little olive oil poured on top so basil doesn’t oxidize. Consume within two or three days or freeze in 1/3-cup (75-mL) portions for later use. Keeps frozen 3 to 6 months.

    Serves 10.

    source:"Food Combinations for a Healthy heart", alive #268, February 2005

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    Walnut Pesto

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