Saturday, June 2, 2012

Basil Pesto

My basil plant is doing awesome. Today I decided it needed a good trim and I needed some good pesto. Then I decided to use some on a Chicken sandwich for lunch - I'll post that recipe in a day or two.
This pic is from a few weeks ago, it's much bigger already.

  • 2 cups fresh basil leaves, packed
  • 1/2 cup Parmesan (see recipe below)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 4 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Place the walnuts in the food processor and pulse a few times before adding anything else (unless you are using walnut pieces).

Combine the basil to the walnuts, pulse a few times in a food processor.

Add the garlic, pulse a few times more. 

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

I kept some out to put on a Chicken Sandwich that I was making for lunch (look for that post in the next day or so). TIP: I put the rest in ice cube trays and freeze it. Then pop the cubes out and keep in a freezer bag in the freezer. When ever you want pesto just put a cube per person on a saucer to thaw while you fix the rest of your dish. Pesto is good with pasta, over baked potatoes, or spread over toasted baguette slices.

 Parmesan Cheese

  • 1/3 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy flou
  • 1/2 teaspoon salt
  • pinch of dried oregano
Mix all ingredients in a container and there you have it - vegan parm.


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