I have so many food projects going on in my kitchen (and living room, at this point) it is not funny. And most are not done! Tempeh is, but that will be a post for another day. I will say: success.
One thing I did get done for today was a simple basil pesto.
Tasty, tasty pesto.
I got an awesome deal on basil today- a huge bunch that yielded over 6 cups. Some is going to be dehydrated tonight, and some was made into pesto. Pesto is incredibly simple to make!
Vegan Pesto
- 2 cups (packed) washed and dried basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- 2 cloves garlic
- 1/4 tsp salt, plus more to taste
- Fresh ground pepper to taste
- Mince garlic cloves. On the cutting board, sprinkle the cloves with 1/4 tsp salt.
- Mash the salt into the garlic with the side of your knife. Keep mashing until you have a paste. Add to food processor.
- Add pine nuts to food processor, and give a quick couple of pulses to combine garlic and nuts.
- Add basil leaves. Process.
- While the leaves are processing, drizzle in the oil. Stop and scrape down sides as necessary.
- Taste. Add extra salt if needed, as well as pepper.
- Serve immediately, or freeze in an ice cube tray.
That’s all there is to it. You can put it on pasta, spread on bread, throw frozen cubes into tomato sauce… lots of possibilities!
I’m off of MoFo for the weekend, but I’ll be back Monday!
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