Tuesday, August 26, 2014

Basil Pesto

My basil plants were out of control so I decided to make up a nice batch of Pesto.  I used it all for the pasta dish but you can certainly save some for a vegetable dipping sauce.

Basil Pesto

2            cups packed fresh basil leaves
2            cloves garlic
1/4         cup pine nuts  (I used Walnuts)
2/3         cup extra-virgin olive oil, divided
              Kosher salt and ground black pepper
1/2         cup vegan parmesan

Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto to a large serving bowl and mix in the vegan parmesan.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.  Thaw and stir in vegan parmesan.

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