Saturday, June 29, 2013

Basil Walnut Pesto

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.

No comments:

Post a Comment