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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.
-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.
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