Pesto

Pesto

Pesto is not only a popular and tasty sauce for pasta, it’s also quite versatile and can enjoyed as a sandwich spread or by adding it to your favorite soups for a boost of flavor! It’s easy to make with only a few basic ingredients; fresh basil, pine nuts, parmesan cheese, garlic and good olive oil. Pine nuts are traditional but are often and easily swapped out for walnuts. It’s finished with a pinch of salt to enhance the flavor and a squeeze of lemon juice to help preserve the vibrant green color. It’s also a great way to use up the last of your Summer basil and will keep refrigerated for up to a week in an airtight container or frozen for several months.

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Makes 1 cup

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Ingredients

1.5 oz (43g) fresh Basil, thick stems removed
2 cloves Garlic, peeled
1/3 cup (50g) toasted Walnuts or Pine Nuts
1/3 cup - 1/2 cup (33g-50g) finely grated Vegan Parmesan
1/3 cup (79ml) or more Good Olive Oil
1/4 tsp Salt
Optional: 2 Tbsp (30ml) Lemon Juice

Toasting Nuts

1.Add your pine nuts or walnuts to a dry pan on medium heat.
2.Move them around occasionally to prevent them from burning.
3.Once they take on some color and become fragrant they are done. Remove them from the heat and allow them to cool before using.

To freeze pesto

Pour into ice cube trays until frozen and then store in freezer safe plastic bags or store it in an airtight container for up to 4-5 months.

Directions

1.Remove the thick stems from the basil before giving it a quick rinse and pat dry. Add it to a food processor along with the toasted walnuts, parmesan cheese and garlic. Pulse until nicely chopped.

2.With the food processor running, add in the oil starting with 1/3 cup. Allow the mixture to come together. If you prefer the pesto more loose / runny add more oil. Check for seasoning and adjust with salt if needed. Add in the lemon juice and pulse a few times to combine.

3.Store the pesto in an airtight container in the refrigerator for about a week.