actually, you can pesto me all you want. i love the stuff. nothing says summer like pesto, but pine nuts are pretty dang expensive. so i make mine with walnuts, almonds, or cashews. now those nuts aren't really cheap either, but they are less expensive than pine nuts. if you live in the south and have a pecan tree in your yard, i'm totally jealous. i bet pecans would make an interesting and super rich pesto. i didn't grow basil in ye olde garden this year (shame on me!) but i did score a huge bunch at the farmer's market from my friend amy's stand. do any of you use the farmer's market in your area? it's a great way to spend a saturday. do yourself a favor and pre-write a list of what you'll need so you don't blow your money on a bunch of overpriced produce. i've noticed some stands have outright ridiculous prices on things just because they can, while the amish keep it pretty real.
jen's pesto sauceyou'll need
2 c of finely chopped basil, loosely packed
2 hand fulls (my hands are dwarf like) of walnuts (or nut of your choice)
2 cloves of garlic (smallish ones)
1t salt
1/4 c. olive oil
1/2 cup of vegan parm ( i make mine from a blend of 2/3 c. nooch, 1/4 c smoked almonds, and 1/3 c. cashews run through a coffee grinder)
3/4 c. water
can you guess how to blend? that's right--put it all in ye blender and puree the shit out of it. you'll have a beautiful thick bright green sauce. add extra basil, garlic, or nuts if that floats your boat. every one's basil range is different. i don't like to use too much garlic because i want the flavor of the basil and walnuts to shine through. add sauce to pasta, or use as a topping for pizza. i like making HUGE batches of this stuff and freezing them in ice cube trays so i can have a bit of summer flavor in the middle of winter. the individual servings via cube are super cute and super handy for single-serving pasta dishes.
Gorgeous picture and recipe! Thank you for sharing. I LOVE pesto, I have to remember not to just eat it like soup with a spoon!
ReplyDeleteI'm diggin' your pesto recipe!
ReplyDeletei love pesto too - i love it on pizza. mmm mmm rad.
ReplyDeleteI love pesto so much. I am enjoying my two pots of basil growing this summer. I think I might make and freeze pesto in ice cubes. I read that somewhere and busting out some pesto cubes for pasta in the dead of winter sounds wonderful!
ReplyDeleteI love that recipe for vegan parm. Smoked almonds make everything better. I'm gonna try that!
ReplyDeleteAs for pecan pesto, it's delish! My uncle Dale has a pecan tree farm in Arkansas, so I stay stocked in fresh pecans. I keep big ole' bags in the freezer. I also really like it with walnuts (even better than pine nuts, I think).
BZZZZZzzzzz! That's me and my shit blender..I mean, blending the shit out of pesto! :) ha ha
ReplyDeletethat's right--put it all in ye blender and puree the shit out of it. you'll have a beautiful thick bright green sauce. add extra basil, garlic, or nuts if that floats your boat. every one's basil range is different.
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