The end of summer and the cooler nights signal the time for basil plants to be completely harvested before the first frost. If you have basil in outdoor containers, they can be moved in the house to extend their growing season.
What can you do with all of those amazingly fragrant leaves? Make pesto of course! It is so easy to make, and it freezes very well. I freeze mine in 1/2 cup containers and enjoy the taste of summer all year long. Watch the video and see how simple pesto is to make!
My recipe substitutes the cheese with cashews (soaking them in warm water and blending them gives the pesto a creamy texture). With so many people either allergic to dairy or turning to vegan diets for other reasons, this recipe proves that there are many ways to make your favorite recipes fit into anyone’s diet.
Vegan Pesto
Equipment
- Food processor
Ingredients
- 3 cups fresh basil leaves
- 5 tbsp pine nuts put 1 tablespoon aside for garnish
- 3 tbsp soaked and softened unsalted cashews
- 1 clove fresh garlic
- 1/2 tsp salt
- 5 tbsp olive oil
- 1 lemon wedge
Instructions
- Place basil leaves in a food processor, squeeze lemon juice over leaves and blend.
- Add pine nuts, cashews and garlic clove and process with the basil.
- Add the olive oil and the salt and process again until the mixture is well blended.
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