Wednesday, May 14, 2014

Basil Pesto

I used to make pesto by the bucketful back in our Honeymoon Pizza days, and I still love having a table piled high with beautiful fresh basil (and a few other treats too). As farmer's market season kicks into gear, it's great to have an easy vegan pesto recipe waiting for you to just bring home the basil!

Basil Pesto

2 cloves garlic
about 4 cups fresh basil leaves and tender stems
1 can pitted black olives
1/4 cup nutritional yeast
1/2 tsp salt
juice of 1/2 lemon
1/2 cup walnut pieces
water or olive oil to thin if necessary

Place the garlic in the food processor first, and chop it for a few seconds all by itself.
Add 1/2 the basil, and the olives, yeast, salt, and lemon juice.
Pulse to blend a little at a time, adding the remaining basil as you go.
Add the walnuts last and pulse a few more times. Don't over-blend pesto or it will go from vibrant green to icky khaki color.

Use basil as a spread on bread or sandwiches, as a pizza sauce (or dolloped on as a topping), or as a pasta sauce. Store tightly covered, with a thin coating of olive oil on top to keep the air from getting in and changing the color.

Like this recipe? There are over 100 more in the Recipe Box!