How to Make Vegan Pesto

This pesto is so good, you'll never notice that it's dairy-free! It only takes about 10 mins to make from start to finish which means you can enjoy it very quickly. Serve this in sandwiches, with pasta, or as a topping for thickly sliced heirloom tomatoes. Let me know what you serve yours with on twitter or instagram (@jacstjohn & #thevegetarianbaker)

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Ingredients:
3/4 cup toasted walnut halves
2 cloves of garlic, peeled
2 Fresh Basil
1/4 Cup Fresh Cilantro
1/2 cup extra virgin olive oil
1/4 of a Lemon (or 2 TBS) Juice
salt + pepper, To taste