Guest guest Posted November 27, 2007 Report Share Posted November 27, 2007 I like spinach pesto. I take a pound of organic spinach, chop it in the cusinart. Add the juice of one lime. 2 cups sunflower seeds, soaked and drained 1 cup pinenuts Salt to taste Basil if you like it Keep in airtight containers and use in 7-10 days. Great spread for sprouted rye bread, toasted. Kathy Quote Link to comment Share on other sites More sharing options...
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