Pesto: Traditional Recipe & Vegan Alternative Option

My favorite green that’s in abundance right now is basil!  You can get huge bunches of basil for $4-$6 which is the key ingredient for pesto!

Pesto freezes really well! Making a big batch of pesto and freezing it in small jars is the ultimate summer hack that will take your meals year around to a whole new level.

Whether you're enjoying a simple bowl of pasta, a cheesy pizza, or a refreshing caprese salad, pesto is the perfect companion.

Traditional Pesto 

Ingredients: 

• 3 cups fresh basil  leaves without stems
• 1/3  cup olive oil 
• 2 cloves garlic 
• 1 teaspoon lemon juice 
• 1/2 - 3/4 cup fresh parmesan 
• 1/4 cup pine nuts, walnuts or pistachios 
• 1/4 teaspoon Himalayan salt

Directions:

• Combine basil leaves, pine nuts walnuts, or pistachios and garlic in a food processor and process until very finely minced.
• With the machine running, slowly dribble in the oil, lemon juice and process until the mixture is smooth. Add lemon juice if using. 
• Add the cheese and process very briefly, just long enough to combine.  

Store in refrigerator or freezer. If you freeze make sure to pour a dollop of olive oil on top- it will help preserve the color.  Yields a little over a cup. 

Vegan Pesto 

Ingredients:

• 2 heads parsley, de-stemmed (approximately 4 oz) 
• 1 cup olive oil 
• 2 cloves garlic 
• 2 Tablespoons nutritional yeast 
• 4 Tablespoons lemon juice
• 2 teaspoon Himalayan salt (or salt of choice) 
• 2 cups raw activated pistachios
• 5 bunches basil, de-stemmed (approximately8oz) 

Directions:

• Put all ingredients except pistachios and basil in a blender. Blend until parsley is broken down. 
• In a food processor, add basil and pistachios. Mix until the basil is broken down and pistachios still have some texture. Add parsley mixture to the food processor and blend until desired consistency. 
• Make 3 cups. Portion into smaller containers. It freezes well. Add a dollop of olive oil on top of pesto before you put lids on to store. The olive oil will help retain color. Pesto oxidizes quickly so freeze everything you're not going to use within a week.