Season
Summer
Autumn
Dietary
Dairy Free
Gluten Free
Vegan
Vegetarian
Information
Basil besto is a staple in our household. We not only eat it stirred into pasta, but spread on bread, crackers, with vegetable sticks or with poached eggs. Homemade pesto is far superior to store-bought jarred pesto. When the winter months encroach, I always make 'panic pesto'- a giant batch that I can portion and store in the freezer, so that I can enjoy those fresh summer flavors over the winter months, where fresh basil is not available.
Ingredients
- 1 and 1/2 cups fresh basil leaves, tightly packed
- 1/4 cup shredded parmesan cheese, or nutritional yeast (for vegan/dairy free and tasty alternative)
- 1/4 cup extra virgin olive oil
- 1/4 cup nuts or seeds of your choice( pine nuts, pumpkin seeds, sunflower seeds, walnuts etc)
- 1/2 a lemon, juiced
- Salt and pepper to taste
- (Optional) 1 garlic clove
Method
- Place all ingredients into a food processor and blend until smooth. Taste and adjust in case you need extra salt or lemon.
- Store in an airtight container and consume within a week or portion and store excess in the freezer
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