i love basil and i grow my own on the porch, but when i was buying other herbs at the hollywood farmers market, i got a free bunch. naturally, i decided to make vegan pesto with my surplus basil.
although pine nuts are traditionally used, i prefer walnuts. i like the taste better, and they are so good for you! antioxidants, protein, fiber, magnesium, phosphorus, and omega 3 fatty acids!
you’ll need a food processor or a blender. i prefer the texture in the food processor, but sometimes “chunky pesto” as i call blender-style, can be good.
separate the leaves of a good bunch of basil (3 cups-ish), add 3 or 4 peeled whole garlic cloves and chop in the processor. add 6 tbs of walnuts and chop some more. then add 6 tbs of olive oil and chop one last time. that’s it. so easy!
you can add vegan parmesan or nutritional yeast, but i like it as is.
i like to toss it with spinach penne, because with a vegetable pasta, you’re getting slightly more nutrients that the average pasta. good stuff.
last night, i served this with heirloom tomato slices and gardein crispy “chicken” tenders and it was so so yummy!