when the basil was bountiful at the market, we picked up a bunch to make vegan pesto. we had plenty of basil for two batches and froze most of it. mom recommended that we use an ice cube tray, which has worked out perfectly. the only trouble is, we're using it up way too fast. our stock will never last us until next summer.vegan pesto
· 1 1/2 cups fresh basil
· 1/3 cup olive oil
· 1/2 cup each pine nuts & walnuts
· 5 cloves garlic
· 1/3 cup nutritional yeast
· 3/4 teaspoon salt
· 1/2 teaspoon black pepper
preparation
combine all ingredients in a food processor until nuts are ground. pesto should still have texture and not be completely smooth. too easy!
2 comments:
a new and tasty post! is that a gluten free crust?
Smart move. I did the freezing trick last year but forgot to get basil at the end of the summer to do it again - rats.
Post a Comment