Wonderfully simple and dairy-free, this pesto is great on spaghetti.
Makes 1 quart
2/3 cups almonds
10 cloves garlic
1/2 cup water
1/3 cup umeboshi vinegar
1/4 cup olive oil
1 quart green or purple basil leaves, rinsed
optional: add 1 cup blueberries or strawberries
Grind the nuts in a food processor. Add basil, olive oil, umeboshi vinegar, garlic, and water. Puree. Taste, and adjust the seasonings if desired.
Try it for a snack, breakfast and with chili.
From Leslie Cerier's cookbook, Going Wild in the Kitchen (2005, Square One Publishers)