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Raw Pesto Sauce

From Raw: The Uncook Book by Juliano

1/3 cup garlic
2 cups pine nuts
2 cups fresh basil leaves, packed
2 cups raw walnuts
1/3 cup black miso

In a food processor or blender, homogenize garlic and basil leaves. Grind nuts into a powder and then add. Stir in black miso. If you have a Green Power, use it; it works best. Keeps for 5 days in the refrigerator. Makes 3 cups.



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