Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza
Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water
submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen and Ayurvedic Cooking for Westerners by Amadea Morningstar
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