|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.
- 1/3 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 cup soy flou
- 1/2 teaspoon salt
- pinch of dried oregano