Worried that you bought too much basil and won't be able to use it all before it starts to wilt? This recipe will take care of that for you! Make a batch of pesto, and either use it immediately, keep it in the fridge for a couple of days, or store it in the freezer for a few months! If you can wait that long, tasting the freshness of summer in the middle of winter is pretty amazing, let me tell you. :-)
|Dinner: Baked salmon with Zucchini "noodles" topped with Pesto & Parmesan.|
Vegan Basil Walnut Pesto (makes 2-4 servings)
- About 1/2C of loosely packed pesto leaves
- 2 Peeled Garlic Cloves
- 1/4C Raw Walnuts
- 2T Olive Oil (add more as needed)
- Put all ingredients into your blender, and pulse the blade. Add more oil if it appears too dry.
- The pesto is done when it's reached your desired consistency. Some people prefer more of a puree while others like it chunky.
Serving Idea: Use a topping on your zucchini "noodles" or on top of fresh tomatoes.