Total Calories: 98
Yield: 1 1/2 cups
1. Place all the ingredients in a food processor. Blend until the basil and nuts are well chopped and the mixture is well blended.
2. Use immediately or refrigerate in a covered container up to four days. You can also freeze the pesto up to six months.
For a Change . . .
* Substitute equal amounts of walnuts or pumpkin seeds for the pine nuts, and use olive oil instead of flaxseed oil.
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