Basil Pesto Sauce
Basil is one of my favorite herbs, and by the way, it is great in smoothies. And on another side note, I prefer to pronounce basil with a short ‘a’. It’s more classic than the American pronunciation with a long ‘a’.
Pesto is a sauce originating in Genoa, in the Liguria region of northern Italy. It traditionally consists of crushed garlic, basil, and pine nuts, blended with olive oil, Parmesan cheese, and Fiore sardo, a cheese made from sheep’s milk.
This raw, non-dairy version is still classic pesto and delicious.
Basil Pesto Sauce Recipe
Equipment Needed: Food processor
Yields: approx 3/4 to 1 cup
- 2 cups fresh basil leaves, tightly packed
- 1/3 cup pine nuts
- 2 tablespoons flax oil
- 2 tablespoons olive oil
- 1 tablespoon light miso
- 1 teaspoon crushed garlic
- 1 teaspoon nutritional yeast (Read more about nutritional yeast)
- 1/2 teaspoon Himalayan salt
1. Combine all ingredients, except pine nuts, in a food processor equipped with ‘S’ blade. Pulse to begin chopping up basil leaves.
2. Add the pine nuts and process until desired consistency is achieved. Be careful not to over process and turn pine nuts into oil. Desired consistency should be creamy with specks of pine nuts throughout.
Note: pesto shown in picture above is a more nutty version, not as creamy. Process a bit longer for smoother consistency. (Pist…the pesto above actually was part of one of the layers in a lasagna I made, so the nutty version worked out fine).
3. Store in sealed, glass container in refrigerator. Pesto will keep for approximately 4 days. Or freeze pesto in ice cube tray, and store cubes in sealed container – pesto will last for 3 months.
Note: for ingredients found in many recipes, products, kitchen tools, etc, such as miso and nutritional yeast, visit my Amazon store.
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