Pesto!

This goopy-green stuff was probably sent from the gods. Pesto ranks among some of the best food ever! Why you ask? Well, not only is it super easy to make, but it can be used to add flavor and substance to almost anything (pizza, wraps, pasta, crackers, eggs, baked potatoes, etc.). AND it stores really well in the freezer. So, you can make a ton when you have free time and have it for the entire winter!

Below I’ve posted two recipes for pesto, one with cheese and one without. 

Vegan Pesto from Holy Cow! Vegan Recipes

Ingredients

About 3 cups of packed basil leaves

1/3 cup pine nuts, lightly toasted

3 cloves garlic, peeled

1/2 a green habanero pepper

3 tbsp mild-tasting miso

About 1/2 cup extra virgin olive oil or more if you like your pesto runny

In a food processor, combine all the ingredients except the olive oil.

With the motor running, drizzle in the olive oil until the pesto is a granular paste with all the ingredients broken down.

 

FRESH BASIL PESTO RECIPE (HAS CHEESE) FROM SIMPLY RECIPES

INGREDIENTS

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Enjoy!