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| Hazelnut Pesto |
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| Prep Time : 5 minutes |
| Yields : 1 cup pesto |
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| Ingredients : |
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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 |
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| Directions : |
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1. Place all ingredients in a food processor and puree until smooth.
2. Place in fridge. |
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| The statements on this web page have not been evaluated by the Food and Drug Administration. Symmetry products are not meant to diagnose, treat, cure or prevent any disease. In all matters related to your health please contact a qualified, licensed health practitioner. |
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