Pea and Almond Pesto

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When my basil gets overgrown, I make a batch of pesto, use some for one of our meals, and them divide the rest and freeze it. This time I utilized another freezer staple- sweet peas. In place of the traditional (and expensive) pine nuts, I used almonds because that is what I had on hand. I also used a bit of broth in conjunction with the olive oil so we get the health benefits of the oil but also cut down a bit on the calories.

1 cup Fresh basil
1 cup frozen peas, defrosted
1/4 cup Olive oil, divided in half
1/2 cup Broth
1/3  cup nutritional yeast
1/4 cup Almonds
2-3 garlic cloves
Pepper to taste

Place all ingredients except one half of the oil into a food processor. Process on high and slowly add remaining olive oil until you reach the desired consistency.

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  1. St. Patrick’s Day Grub | Whole to the Core Blog

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