I have to say...I'm very pleased with vegan pesto. I don't miss the the cheese at all. And I use walnuts instead of pine nuts. I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags. I laughed so hard and thought, I can't make pesto with 5 pine nuts!! Thus, the walnuts made their debut and the outcome...sooo tasty!
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup walnuts, toasted (very important to toast but omit if making raw)
-3 tablespoons fresh lemon (or to taste)
-1/2 cup grapeseed oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic - or to taste)
-1/4 teaspoon salt (or to taste)
1. Place toasted walnuts in food processor and pulse a few times.
2. Add basil, garlic grans, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil. Scrape down sides now and then
|Daddy and Ethan gathering basil from the garden.|