Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)

 I have to sayI’m very pleased with vegan pesto.  I don’t miss the the cheese at all.  And I use walnuts instead of pine nuts.  I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags.  I laughed so hard and thought, I can’t make pesto with 5 pine nuts!!  Thus, the walnuts made their debut and the outcomesooo tasty!

-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt

How To
1.  Place toasted walnuts in food processor and pulse a few times.   
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil.  Scrape down sides now and then.
4.  Test for seasoning.  

Daddy and Ethan gathering basil from the garden. 

Shared on: Just Another Meatless Monday  Melt in your Mouth Mondays, Monday Mania, My Meatless MondaysMealtime MondayMade From Scratch MondayAllergy-Free WednesdaysAllergy-Friendly St. Pattie’s Day Fat Tuesday,Slightly Indulgent TuesdaysTraditional TuesdaysWhole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend

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Posted by Amber at

Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.


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