Vegan Basil Pesto
This summer, along with the dreaded zucchini, I’ve also been getting more basil than I know what to do with in my CSA box. I tried to use it up in creative asian stir frys, resulting in some interesting (a kind way to put disaster) dishes. Inevitably, I would put my tail between my legs and give up, leaving the basil to wilt into a sad black bunch of goo. I hate having food go to waste, especially from my box. I like getting the csa box as a challenge to use up the veggies, diversifying my eating and cooking habits. Otherwise, I fear that I would fall back into the routine of eating either pasta, lentil soup, or burritos for dinner. I literally spent ten years of my life eating those three meals, with the occasional streak of a cold can of soup if I was on El Cap. On the plus side, I can tell you the best cold canned soup out there!
So, the last half of this summer, I’ve taken to making pesto and freezing it. It’s been a fail safe way to get through the basil each week, and I get to enjoy the pesto for months to come.
Here is the best recipe I’ve used so far. For all of you cheese loving people out there, I’m pretty sure if you add a half cup of parmesan, it’ll be even tastier. But, if you are like me and sans cheese, this recipe tastes great!
2 cups of packed fresh basil leaves
1/3 cup of olive oil
1/2 cup pine nuts
3 garlic cloves
Salt and Pepper to taste.
Combine the basil, nuts, and garlic in a food processor. Slowly drizzle the oil in while the processor is still going, until you have a paste. Add salt and pepper to taste. Enjoy!