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. :)