Blanch 3 oz fresh basil in ice water for ten minutes before blending in a ln immersion blender with 28 g pistachio 28 grams cashew 2 tbsp nutritional yeast 1 garlic clove 1/ tbsp diced onion 1 tsp sea salt 1 tsp oregano 1 tsp parsley 1 tsp rosemary 1 tsp sage 1 tsp lemon pepper 1/2 tbsp vinegar 1/4 cup algae or olive oil. Use immediately for vegetables pizza pasta or whatever or store in jar up to 3 days. Add 1/2 cup soy milk and 1 tbsp tapioca flour for pesto Alfredo.
by Zealousideal-Bat-555