Pesto is an amazing food. The aroma, the flavor, the nutrients, all of it! This picture was taken on September 14th after I harvested 6 cups of basil leaves from my garden. If you don’t have basil in your garden, I’d suggest adding that next year!
I use this pesto on so many things; pasta, pizza, veggies, chicken, crab, crackers, sandwiches or simply A SPOON. Make it into a salad dressing (see the vinaigrette option below.) It can also be mixed with hard boiled egg whites, spinach and some cherry tomatoes for a little spin on an egg salad sandwich. Go out and get creative with this recipe!
Vegan Basil Pesto (Modified from an original Recipe on Noracooks.com)
Ingredients:
1/2 cup raw cashews
1/4 cup raw pine nuts (set aside a tablespoon for garnish)
3 cloves of garlic (or more if you love garlic like me)
2 cups PACKED fresh basil
2-4 T nutritional yeast (optional, but delicious)
2 T fresh lemon juice
1/2 tsp mineral salt
1/4 Cup olive oil
1/4 Cup water, more if needed
To make a pesto vinaigrette:
1/4 Cup lemon juice or apple cider vinegar
1/4 Cup Olive Oil
Black pepper to taste
Instructions:
In a food processor or high powered blender, add the cashews, pine nuts, basil, nutritional yeast, lemon juice, salt, olive oil and water. Blend until smooth. Add more water if necessary to thin the mixture.
If making into a vinaigrette, pour the blended pesto mixture into mason jar and add additional lemon juice, olive oil and black pepper. Close the lid and shake well.
NOTES: If you are allergic to cashews, you can use sunflower seeds, pumpkin seed, raw slivered almonds or stick with pine nuts. You can also blend in other greens like kale or arugula. This usually lasts in the refrigerator for up to a week. It also freezes well and lasts for about 5-6 months when frozen.
Enjoy your pesto!
