4 years ago

Recipe Basil pesto olive oil peace in the valley gardening

EPISODE 19: Basic Basil Pesto Recipe!
Today we take a break from outdoors and Angel shows everyone how to make delicious pesto in the kitchen! Using the garden’s first pickings of basil, Angel makes a simple condiment that adds so much to many dishes - Pesto!
Basic Basil Pesto
Ingredients:
2 cups packed fresh basil, full
1/3 c pine nuts, heaping
1/4 tsp. salt
3 cloves garlic, crushed
1/2 c freshly shredded parmesan cheese
1/2 c extra virgin olive oil
Directions:
Combine basil & pine nuts in food processor (I used my Ninja for this video). Blend together. Add cheese, garlic & salt. Blend. Drizzle in EVOO while food processor is running — all ingredients will gradually whip together. Store in an airtight container for up to 4 weeks in the refrigerator. You can also freeze this pesto, although I would recommend omitting the parmesan for freezing & add a note on your freezer bag to blend in parmesan when ready to use.
VEGAN option & substitutions:
You can substitute walnuts for the pine nuts - walnuts are cheaper & will give the pesto just as good a flavor & consistency.
To make this a vegan pesto use the following instead of parmesan:
1/4 c nutritional yeast
2 T lemon juice
4-6 T water, if needed.
Add all these ingredients in place of the parmesan cheese & blend just like the directions above.