I have my garden in pots on my deck this year which is wonderful because I take better care of them when I see them all the time! I have dino kale and curly kale, fennel, collards, swiss chard, parsley, basil, dill, oregano, three kinds of cherry tomatoes and jalapenos. My basil plants were calling out to me “eat me, eat me, can’t you see I’m ready?” Which only means one thing to me…..PESTO! In previous years, I have always run out of basil before the growing season is over. This year I made sure to plant plenty, which as it turns out is 8 plants. I haven’t run out yet! I’m leaving on a three week trip mid-month so I think I may need to make more pesto to freeze before I leave. Can’t let delicious fresh basil go to waste!
I’ve been using this kind of brown-rice pasta lately and I’m loving it! I added some lightly steamed broccoli on top and I had a gorgeous green meal.
Note to self: Although you like to use the whole recipe on a pound of spaghetti, your sweet husband likes less pesto on his pasta (more for me!).
This recipe is based on an oil-free vegan pesto you can find here. I tweaked it ever so gently.
2 cups tightly packed fresh basil (go ahead and pack it in!)
3 cloves garlic, roughly chopped
1/4 cup walnuts
1/4 cup pine nuts
juice of 1/2 medium lemon
3 tablespoons nutritional yeast
1/3 cup water
sea salt and freshly ground pepper to taste
Place all the ingredients except salt and pepper in a food processor and pulse to combine. Process until smooth and season with sea salt and pepper as desired.