Vegan, Plant Based Pesto Recipe That Will Make Your Mouth Water!
There are moments in your life when clarity of just how Alive you are comes crashing into your kitchen. Ok, well, it does for me anyway. One thing I love about living in the south is that I can grow my favorite basil(s) for so much longer than I could in the Pac NW. There just isn’t enough sun up there.
I’ve made a TON of pesto, in many forms, many ingredients, and this is my favorite. I am a Pesto Junkie. To save yourself from becoming a Pesto Junkie, just pass this recipe over. I wouldn’t want to be a bad influence. (Evil Grin)
In your food processor throw in:
1 and 1/4 cups of basil (pack in there, stems and all)
1/3 cup of raw nuts of your choice (for the one pictured, I used a combo of cashews and walnuts)
2 Tablespoons of Olive Oil
1 Tablespoons of water (sometimes I’ll use coconut water or orange juice)
1/2 teaspoon of good salt (not table salt… think Himalayan Pink Salt, chunky Sea Salt)
1 clove of garlic (or more if you like)
Zest of 1/2 a lime
Squeeze juice from half a lime right into the processor.
Turn it on and let it whirrrrrr.
*Freeze in small batches to add to winter soups. (I’ve seen people use ice cube trays?) I just create dollops on a cookie sheet and then put them in a freezer bag after they have frozen.
*Great atop thick lentil soups.
*Toss in a little cooked quinoa for a pesto-quinoa salad.
*Slice up some artisan bread, toast, lightly melt some mozzarella slices, slather on some pesto, and top with a thinly sliced heirloom tomato. (Mouth watering now.)
Ok… I have to go eat. You’ll have no idea how amazing my house smells today until you make your own. I made a whole pound of basil into pesto in less than an hour. You’ve got the time!