Garlic and basil are two of my favorite flavors - so pesto is a no-brainer. If you tasted this without knowing the ingredients, you may be like me in that unless you were told, you wouldn't even realize what "traditional" pesto ingredient isn't present: parmesan. So - this is a vegan pesto recipe, as richly flavorful and robust as any other!Recipe: Vegan PestoWhat You Need
- 2 1/2 cups of loosely packed fresh basil leaves
- 1/4- 1/2 cup shelled walnuts (use more or less based on whatever you like - might take a few tries to perfect to your preferences)
- 2 cloves garlic
- 1/4-1/2 cup olive oil
- salt & pepper to taste
What You Do
- Process basil, walnuts, garlic, salt and pepper in food processor until coarsely ground and moist
- Add in oil in 2-3 tbsp increments, pulsing to combine each addition, until consistency is creamy and only slightly textured
- Store in refrigerator in an airtight container for 2-3 days (you can drizzle some olive oil on top to help prevent discoloration); freeze to preserve longer