Thursday, July 16, 2009

It's Pesto Season



Fresh Basil Pesto

The garden basil is growing well. Although I only have six plants this year, I have been able to harvest enough to make some pesto and put it in the freezer for winter use. I hope my pesto plants continue to grow abundantly so I can make more. Last year this recipe was such a success that we ran out well before winter was over.
  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (or walnuts)
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 3/4 teaspoon salt
Place all ingredients in a food processor and blend until nuts are ground. Don't overprocess, as some texture is desired. Add more salt to taste if necessary.

Divide into 1/4 or 1/3 cup portions and place in small jelly jars or zip-lock bags. Freeze until ready to use. When ready for a meal, allow to thaw partially and add to cooked pasta.

For variety, add about 1/2 cup sun-dried tomatoes.

6 comments:

  1. I've never made it w/ yeast does it give it more of a nutty taste? I'm going to try a batch! Thanks for the recipe

    I freeze it in ice cube trays, pop them out, then put them in the ziplock bags.....Jo

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  2. Thanks for posting this! We have lots of basil in our garden, too much for me to know what to do with it.

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  3. I enjoy a lovely pesto, but just curious what the yeast does for it?

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  4. The nutritional yeast gives a cheesy flavor to this vegan pesto. Additionally, it's a great source of Vitamin B12. Most people couldn't tell the difference between this version and a version with Parmesan. I've tested it out on guests --- and they were surprised after dinner when I told them of the difference.

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  5. Jo, I love your pesto in ice cube tray idea! Thanks!!!

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  6. I still need to try this xoxox Clarice

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