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Pistou is the French version of pesto – the only differences are that there are no pine nuts and the Parmesan cheese is commonly replaced with coarse salt, making it safe for vegans.
|Directions||Place everything in the food processor and process until smooth.
Alternatively, you can finely chop the basil and mix it with the other ingredients.
|Notes||After you pull the basil leaves off, save the stems to make basil oil.
Also see my pesto recipe.
Adapted from The Mediterranean Vegan Kitchen, by Donna Klein
|Key to abbreviations and conversions|
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Laura K. Lawless
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