My Favorite Besto Pesto by Karen Ranzi
(From Raw Vegan Recipe Fun for Families- Page 44)
1/3 cup pine nuts, soaked 20 minutes
1/2 cup parsley, chopped
1/2 cup basil, chopped
1/2 cup cilantro, chopped
1 tomato, chopped
1 clove garlic (optional)
The pesto can be made in the food processor or blender. In the blender, blend all until desired consistency.
In the food processor, grind the pine nuts, then add the garlic and fresh herbs and process until finely chopped. Use as a topping to Zucchini Spaghetti or create appetizers by spreading pesto on mushroom caps, pepper slices and/or zucchini rounds and dehydrate at 105 degrees for 3 to 4 hours. (I always find myself preparing the pesto appetizers for the holidays!).