Vegan Pesto

I’ve been working on Cosmic Apple Farms 1 day/week as a work trade for fresh organic vegetables.  It’s been absolutely fabulous.  This past week I spent a good part of my morning trimming basil tops and creating ties for tomato plants.  Its amazing to walk out of a greenhouse and smell fresh air and fresh herbs surrounding you.  In return for my work I received one large bag of basil and went to town with it.  There is nothing like homemade gluten and diary free pesto.

 

Ingredients:
2 cups, washed, loosely packed fresh basil (you can try other fresh herbs like cilantro and parsley too!)
1/2 cup nuts (pecans, walnuts and cashews work well) (or try seeds like sunflower, pumpkin or hemp)
2 cloves fresh garlic – (I love garlic so I used 3)
1/4 to 1/2 cup olive oil
Juice 1/4 – 1/2 of lemon (depending on your taste)
Sea salt, fresh pepper to taste

Directions:

  • Pulse nuts, seeds and garlic in food processor
  • Add basil and continue to pulse until it forms a meal
  • Add lemon and olive oil
  • Continue to scrape down sides and pulse
  • Salt and pepper to taste

 

Pesto goes well in just about anything, pasta, pizza, eggs, and my favorite a gluten and dairy free grilled tomato and cheese sandwich with pesto spread and tomato soup!!! UMMMMM…delicious:)





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