I had a bunch of fresh Basil and Parsley lying around, extra after using what I needed for other recipes -- so I decided to make some Pesto to be used at our next potluck dinner. Here it is....
INGREDIENTS:
- 1 batch of my Vegan "Grated Parmesan Cheese" (Note: I used Almonds this time because I was out of Cashews, and it turned out just as well.)
- 2 loosely packed cups of Fresh Basil Leaves
- 2 loosely packed cups of Fresh Italian (i.e. flat leaf) Parsley
- 4 large cloves of Garlic, crushed
- 1/4 teaspoon of freshly cracked Black Pepper
- 1 cup of Olive Oil (I happen to have Extra Virgin)
DIRECTIONS:
- Put everything except the Olive Oil into a food processor and pulse to combine;
- Then, while running the machine, drizzle in the Olive Oil until your Pesto is fully formed -- about a minute or so.
- Serve it as a sauce on pasta or potatoes, spread it onto bread, use it as a veggie dip, stir a dollop into soup, etc. Or, like me today, just freeze it for later. The possibilities are endless!
This post is an original recipe that I created from scratch.
My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs. I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away. Therefore, I hope you appreciate the brevity above.
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