August 15, 2012 § Leave a comment
Mmm, nothing says ‘summer’ more than piles of fresh basil. This is so easy to make and tastes so. much. better. than anything that comes in a jar. Does not compare. Also – shocker – this version I made last night does not have cheese in it. I know I know. Normally my pesto has equal parts nuts and parmesan, but as I went to make this last night I realized with a *gasp* that I was out of parmesan. How did that happen? Rather than trek to the grocery store I decided to make it anyway and see what happened – and I must say I think I prefer this cheese-free version! Look ma, it’s VEGAN!
Basil pesto without cheese
- 2 c. fresh basil, washed and dried
- 1 c nuts. Pesto is traditionally made with pine nuts, but they’re so expensive I usually use a blend. This time I used a blend of half pine nuts, half almonds. Walnuts also work well.
- 1 clove garlic, chopped (or pressed)
- Olive oil – I never measure this, I just use enough til it’s a consistency I like. I would estimate I used 1/3 cup for this batch (I like my pesto thick; if you like it more runny, add more oil).
- couple grinds of black pepper
- Chuck everything in the food processor, blitz, the end!
(Normally I put the basil, nuts, and garlic in together first and process about 15 seconds. Then I add the olive oil and pepper and process again until as smooth as I want it, adding more oil if necessary.)
(If you want to make a version with cheese, add in 3/4 cup grated parmesan and 1/4 cup grated romano, and double the amount of olive oil.)