Navigation

Tuesday, November 5, 2013

Walnut Pesto

I love making pesto because it is so versatile. If I have a jar of it, I can reach for it for pizza, pasta, sandwiches, and veggie dip. Here's how I make mine:

More pictures on my Instagram: @veganlifeisgood

Vegan Walnut Pesto:
-1 or 2 cups raw walnuts, soaked in fresh water a few hours or overnight, then rinsed
-1 med. bunch of basil (2- 3 cups packed)
-1/2 to 3/4 cup olive oil
-3 garlic cloves
-juice of 1 lemon
-salt, to taste
*optional: vegan Parmesan
-tools: a food processor

Pesto is always an experiment that involves me hovering over my food processor with my taster spoon. I start with some of the walnuts and some of the basil and oil and build from there. I wouldn't even say these are the exact measurements because I add a little here, another there. Flavorwise, I tend to be light on the basil and toss in extra garlic. Oil goes in til the perfect mix of chunkiness and spread-ability happens.

When I dip my spoon in and it finally comes back with a Halleluiah chorus singing on my taste buds, I throw it in a mason jar and enjoy it for up to 5 days. I don't know if that's the shelf life, I've just never had a batch last longer than that before being devoured! If you have extra you can also freeze it.

Tip: You can substitute pine nuts for walnuts to make a more traditional pesto, or sub parsley for basil in a pinch.