Pesto is my desert island food. I eat it straight from the jar, smear it on sandwiches, and of course eat it on penne. I recently received a basil plant from my husband, and I've been making pesto about every other day. Not only is it delicious, but check out the benefits of basil (from scientific studies):
- Pain-reducer (analgesic)
- Fever-reducer (antipyretic)
- Liver-protector (hepatoprotective)
- Blood vessel-protector
- Anti-stress solution
Basil is a wonder-plant!
If I make penne pesto, I throw in veggies, usually mushrooms sometimes broccoli, for extra nutrition. I also top it off with Kelly's Gourmet Cheeezy Parm, a delicious vegan parmesan that my friend Tracy and I found at the Scottsdale Vegetarian Festival last year. (Get her croutons too! Amazing.)
I've tried making pesto in a blender and it just doesn't work. Definitely use a food processor. I have the KitchenAid 7 Cup, it's an inexpensive great little machine! Check it out on Amazon.
Simple Vegan Pesto
Makes 1 generous cup
- 2 cups tightly packed fresh basil
- 1/2 cup walnuts or pine nuts
- 1 to 2 cloves garlic, roughly chopped (to taste)
- 1/2 cup extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
- Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.
(Recipe from Food52, Gina Hamshaw)
PS. I'm not a food blogger. I literally take photos of my food as I'm eating it, thinking others might like this recipe. Forgive my last-minute, half-eaten food photos.
Enjoy! Happy Summer!