Awesome sauce pesto

On a whim at the grocery store I decided to invest in some pesto making ingredients. Warning: they were not cheap.

One package of fresh basil was about $3, and the bag of walnuts was about $5.  On the bright side, I was able to make about 3-4 servings worth of pesto, and still have most of a bag of walnuts left for banana bread muffins (will post pics later) and as toppings for my salads.

I tweaked the recipe below slightly, because I only had about 2 cups of basil, but stuck to it for the most part.

Once again, my trusty blender came in handy!

And the finished product:

Here's the recipe I used, which I found on this website:

http://hellyeahitsvegan.com/basil-walnut-pesto/

4.0 from 1 reviews

Print

Basil Walnut Pesto

Prep time:  5 mins

Total time:  5 mins

Serves: about 1 cup

 

Ingredients

• 5 cups loosely packed fresh 
• 
  
• basil leaves
• ½ c walnuts, toasted and cooled
• 3-4 Tbsp olive oil
• 2 cloves garlic
• 1 Tbsp nutritional yeast, optional
• 1 tsp lemon juice
• 1 tsp salt

Instructions

1. Pulse walnuts in a blender or food processor for a couple of seconds.
2. Add remaining ingredients and blend until mostly smooth.
3. Adjust seasonings as desired.
4. Serve at room temperature, or refrigerate in an air-tight container until serving.

Notes

As is, this recipe makes a thicker pesto, best for spreading on warm, crusty bread.
Use more olive oil and salt if you’ll be using your pesto as a sauce on pasta — I recommend serving it over fettuccine with artichoke hearts and halved, roasted grape tomatoes.

WordPress Recipe Plugin by EasyRecipe