I have to say…I’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 outcome…sooo 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
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.|
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