Fresh basil adds great flavor to summer dishes. Unfortunately it doesn’t keep well. Turning your basil into pesto is not only delicious it will help it last longer.
Pesto is a great thing to have on hand for making quick vegan meals. Simply add some to cooked pasta or raw vegetables cut very thin or made into noodles with a spiral cutter or toss with you favorite salad greens or lightly steamed veggies. Spread it on sandwiches and wraps or use it to stuff vegetables.
- 2 cups basil leaves packed
- 1/4 cup olive oil
- 2 tbl lemon juice
- 1/2 tsp salt
- 2 cloves garlic
- 1/4 cup pine nuts
Place all the ingredients except pine nut in food processor and pulse until mixture begins to break down. Process on medium speed until somewhat smooth.
Add pine nuts and process until desired consistency. You may want stop while nuts are still visible.
Pesto will store for several days in refrigerator or several months in freezer. Freeze it in ice-cube trays for easy use.