Note: this piece first appeared as the July 2005 ClarkWellness.net Recipe of the Month.
Prep Time: 5 minutes
Yields: 1 cup pesto
Try this delicious, easy-to-make spread on sandwiches, or toss it with noodles or whole grains for a quick meal. It also makes a great topping for roasted vegetables, and you can thin it with water for a delicious salad dressing! Umeboshi vinegar is a flavorful sour vinegar from the Japanese umeboshi pickled plum available in the macrobiotic/Asian section of natural foods stores (or, sometimes, with the regular vinegars).
1 cup oven-toasted hazelnuts
1 cup loosely packed fresh basil
1 cup loosely packed fresh flat-leaf (Italian) parsley
3/4 cup extra virgin olive oil
3 teaspoons umeboshi vinegar or fresh lemon juice
1 teaspoon salt
Place all ingredients in a food processor and purée until smooth. Store leftovers in refrigerator.
