Description
Mix this pesto with some angel hair pasta for today’s lunch, freeze it for a gourmet dinner this winter, or take a big dollop and spread it on crusty bread with a slice of tomato and vegan cheese. Easy enough that even an amateur cook will pass as a pro!
Ingredients
- 3 cups Fresh Basil Leaves
- 6 cloves Fresh Garlic (peeled)
- 1 teaspoon Salt
- ⅓ cups Olive Oil
- 3 cups Fresh Basil Leaves
- 6 cloves Fresh Garlic (peeled)
- 1 teaspoon Salt
- ⅓ cups Olive Oil
Preparation
Blend all ingredients in a food processor on high for approximately 10 seconds. The amount of oil depends on how oily/runny you want it. I like to use less than the listed amount and it still comes out great!
Notes:
1. One batch is usually enough for a 13 ounce box of pasta.
2. Try it on artisan bread for an exotic sandwich.
3. Freezes beautifully! Freeze in small plastic containers or in an ice cube tray to make it easier to thaw smaller portions.
3. Optional: Blend in 1/4 cup of walnuts or sprinkle with pine nuts for texture.
4. Top pesto-coated cooked pasta with nutritional yeast or vegan Parmesan cheese.
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