Pulse all ingredients together in a food processor until well-blended but still slightly chunky.
Good to Know:
Toss with hot pasta or use as a delicious alternative to traditional basil pesto on pasta, sandwiches and wraps. Because there's no cheese in this "pesto," it's great for those who are lactose intolerant, and it's lower in saturated fat and calories.
Cover with a thin layer of olive oil and store in the refrigerator up to 3 days.