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Sprouted Basil Pesto


2 tablespoons pumpkin seeds, soaked in water for at least 30 minutes

½ clove garlic, chopped

½ teaspoon Umeboshi plum paste

2 teaspoons raw apple cider vinegar

1 cup basil leaves, tightly packed

⅓ cup extra virgin olive oil

Freshly ground black pepper


Using a blender or small food processor, puree all ingredients except the oil. Add the oil to your desired consistency.  
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