Do you realize how easy Pesto is? It also can be used in so many things. Dressings, tomato sauces, on a goat cheese log with crackers. It’s delicious and it makes me think I should be in Italy. Drinking wine and eating meat and cheese. I know, I know, totally not vegan.
Why is it that whenever I think of drinking wine in a far off land, I picture myself with a side on meat? I really am not a true vegan. I try really hard not to have animal products and I can totally see the difference in my digestion, skin and mood when I don’t have meat. The problem is, I was raised getting a side of beef every year. I promise the cows were happy and only had love until their nasty slaughter. (that makes it better, right?)
I can’t get into protecting the animals here…that’s for another post. I want to get back to Pesto. Lovely Basil Pesto.
I have figured out how to grow basil, do you want the secret? DO NOT PLANT IN A POT! Basil likes to spread out. When I put a basil plant in my garden, that thing will go crazy. It is so happy. It likes it feet wet and sunny days. Geesh, who doesn’t?
This pesto is the first recipe in my 3 Easy Vegan Sauces. This sauce is the base for all the others. It’s delicious. It doesn’t have cheese but you could add a tablespoon of Nutritional Yeast. I did in one of my batches but didn’t really notice a taste difference.
I also used pecans because I never have pine nuts and my husband is allergic to walnuts, so any of those nuts would work.
- 4 cups Basil leaves Some stems included
- 3 cloves Garlic
- 1/4 cup Pecans or walnuts or pine nuts
- 1/2 Lemon fresh
- 1/2 cup olive oil
- salt and pepper to taste
Add Basil, Garlic, Pecans to food processor. Pulse a couple times to a large chop
Squeeze lemon and add salt and pepper
Close lid and start the food processor. Slowly drizzle olive oil until sauce is nice and smooth. Taste and add salt to taste