Pesto. No cheese. Just make it. So good and simple, saying anymore would spoil the beauty.
- 3-4 C washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
- 1 C shelled, roasted walnuts or pine nuts
- 6-7 cloves fresh garlic
- 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
- Sea salt, to taste
- Big pinch of red pepper flakes
Combine the fresh herbs, nuts, red pepper flakes and garlic in a food processor
and process the mixture until it turns into a coarse meal.Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
Season with sea salt, to taste.
Immediately use over fresh pasta or on toast. I put the leftovers in ice cube trays top with a drizzle of olive oil and cover with plastic wrap. When they are frozen, pop them out and wrap them securely with plastic wrap by the one cube and then toss all the cubes into a plastic freezer bag and you have summer pesto in the winter months.
Inspired by : glutenfreegoddess.com
Posted in CSA, Dinner, Fridge Finds, Gluten Free, Make Ahead, Noodles, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged vegan basil pesto, vegan pesto, vegan pesto recipe, vegan walnut basil pesto, walnuts