Prep Time: 5 minutes
Yield: 1 cup pesto
1 cup hazelnuts, oven toasted
1 cup loosely packed fresh basil
1 cup loosely packed fresh flat leaf parsley
3/4 cup extra virgin olive oil
3 teaspoons umeboshi vinegar or fresh lemon juice
1 teaspoon salt
1. Place all ingredients in a food processor and puree until smooth.
2. Place in refrigerator.
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