I love Pesto! It’s so much more than just for pasta. I use pesto for dressing sandwiches, mix it with hummus for a tasty dip, as a salad dressing by adding more olive oil and lemon juice, I even add it to my coconut yogurt for a tasty Mediterranean Raita as well as on pizza! I always have pesto on hand, it’s one of my go to flavor savers!
Vegan PestoPrint Recipe
- 2 cups fresh organic Basil, washed
- 1/2 cup pine nuts or walnuts
- 4 cloves of garlic
- 1/2 cup of olive oil
- 1 lemon, juiced
- Sea salt and fresh cracked pepper to taste
Combine all the ingredients in a food processor or bender. Pulse until well blended and it is the consistency that you like. Save in a glass container and keep in the fridge for up to 2 weeks.
Tip: the secret to my exceptional pesto... I lightly toast my pine nuts in a pan to bring out the healthy oils before adding them to the food processor.