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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Lisa Smith
  • 2 cups cashews, soaked overnight
  • 1 cup pine nuts
  • 21â�„2 TBS extra virgin olive oil
  • 2 TBS fresh lemon juice
  • I TBS plus I tsp Italian seasoning
  • 1 TBS garlic, crushed (about 4 cloves)
  • 1â�„2 tsp. sea salt
  • 1â�„8 tsp. cayenne
  • 2 TBS fresh basil, chopped fine
  • 1â�„2 cup water
In a food processor, blend the cashews, pine nuts, olive oil, lemon juice, Italian seasoning, garlic, salt, cayenne and water until smooth. Mix in the fresh basil by hand.
Soak overnight.

Linda Lagos from "Let's Get Started Eating Raw Foods" revised edition copyright 2004
(This recipe was contributed as part of a "Cook of the Week" feature.)

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