July 21, 2011

Making fresh pesto

What better way to use up an abundance of basil than to make a batch of pesto!? This stuff is delicious on anything and everything- even if it's vegan and parmesan free. (DID I JUST SAY THAT?! Yeah..I did...all so I can share this goodness with Richard. I love cheese, I really do!) Anyways, making pesto is easy and versatile.All you need is... basil, cloves of garlic, nuts (I used almonds), nutritional yeast (or cheese), olive oil, salt, pepper and a bit of lemon juice. Measurements? What measurements? Add everything to taste.


About 3 cups of freshly picked sweet basil from my indoor garden

 
I pre-ground my almonds since they're harder than the traditional pine nuts. It helps everything blend smoother!


After 1 minute in the Magic Bullet, taste test, adjust salt & pepper - done.

This batch was approved by Tank, and because I made this in advance, I divided the pesto into two small containers then popped them in the freezer to preserve their freshness. Simple yet so good. :)

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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