My first basil harvest of the year that I use to make margarita pizza, spaghetti, ziti, pesto, salads... the list is endless.
Here is my favorite pesto recipe that can be used on sliced tomatoes, on pizza, over pasta, & mixed with chickpeas, grape tomatoes and purple onions. If you find other uses, please share.
2 cups of fresh basil leaves
1-2 cloves of fresh garlic, depending on taste
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
sea salt
freshly ground pepper
Vegan Parmesan cheese [or regular Parmesan or Pecorino cheese]
Combine the basil, garlic and pine nuts in a food processor and mix until coarsely chopped. Add half of the olive oil and pulse again until well mixed. Season with salt and pepper. Add the rest of the oil [sometimes this will be less than half of the remaining oil, depending on the water content of your basil] and pulse until smooth. Add Parmesan cheese and use the pesto in the recipe of your choice.
Comments
Post a Comment