I love basil! And this year is the first year we actually have happy basil plants. It can only mean one thing: PESTO TIME!
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Thinking about the amazing pasta I had yesterday as I’m on the spin bike! Delicious pesto made from basil and garlic right out of our garden: it’s the best! And it’s raw: I’ve been using raw kelp noodles instead of regular pasta for lighter meals. Topped with some hemp seeds because, you know, #protein 😊 #notsnoozing #freshpesto #rawmeals #rawpasta #vegan #greens #gardeningiscool #makeityourself
Pesto is so fresh and delicious it’s always very exciting to have some in the kitchen. The traditional recipes call for pine nuts, but, hum, these are really expensive! I kept things simple using ingredients that are always in my pantry, and I’m more than satisfied with the result. Here’s my simple, simple, simple pesto recipe!
Here’s what you need:
- Enough fresh basil to fill up your blender, about 5 cups (leaves and tender stems)
- 2 tbs tahini
- 2 tbs almond butter
- 1-2 cloves of fresh garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbs nutritional yeast
- 1/2 cup olive oil
- 1 whole lemon, rind removed
- 1 tsp salt (I used coarse sea salt)
- pepper, chipotle pepper flakes, or red pepper flakes to taste
Here’s what you do:
- Wash the basil and pat dry.
- Transfer all the ingredients, but the olive oil, into your blender and blend.
- Slowly add the olive oil until you get your desired consistency.
- Transfer to an air-tight container and keep in the fridge.
- Enjoy on everything!
I love this pesto because it is great on everything: sandwiches, as a salad dressing and, of course, pasta. I used raw kelp noodles for a lighter no cook meal, and it was delicious! Let me know what your recipe for pesto is!