September 29, 2011

Classic Basil Pesto

Time for one last Summer Hoorah! I was lucky enough to have a ton of basil growing in my garden this year. Every year before the weather gets too cold for the basil to weather, I pick all of the basil and make a big batch of pesto sauce. It's one of my absolute favorite summer luxuries - and if you end up making a ton of pesto sauce, you can freeze the leftovers to keep all winter long! I like to freeze individual portions in ice cube trays and then transfer them to a larger container or freezer storage bag. Just pop individual cubes in the microwave or on the stove top for a fresh taste of Summer all Winter long!

I'm so excited for next weeks posts + events. I'm hopefully going to be doing a GREAT giveaway plus I'll have two really delicious all new recipe posts. I'm planning on going to this really amazing apple orchard and pumpkin patch nearby, so one of the recipes is definitely going to have apples!

This recipe is for 2-4 servings - so if you have a ton of basil to use - just multiply the recipe!

  • 2 cups of packed basil
  • 1/4 cup pine nuts or walnuts
  • 1 garlic clove, chopped
  • 2 tbsp Vegan Parmesan or Nutritional Yeast
  • 1/4-1/3 cup extra virgin olive oil
  • salt and pepper to taste

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