We had a plethora of basil from our garden last summer (and hoping to repeat that performance again) and we love pesto, so I researched raw, vegan pesto sauces. Ani Phyo had a pistachio pesto recipe, but it just didn’t cut it for me. Here’s what I came up with instead:
3 Cups Fresh Basil (wash the leaves and really pack them in)
1/3 Cup Walnuts
1/3 Cup Olive Oil
2 Garlic Cloves
1/2 tsp Sun Fire Salt
2 tsp Lemon Juice
Puree all ingredients in the food processor until smooth. Use immediately or pour into ice cube trays and freeze for later use.
I had so much basil that I made several trays of pesto, popping out the frozen pesto ice cubes into a freezer bag for long term storage. When it’s time to use the pesto, add some additional olive oil to your pan and heat the ice cubes on low heat.
If you’re OK with cheese, you can also add some parmesan or goat cheese into this mix as you’re heating it, but then it’s not vegan anymore. Still, this fresh, home-made pesto is so good, I wouldn’t make it any other way now.
This recipe will fill about 6-7 ice cubes in a tray. I usually use about 2-3 cubes (with about 1-2 Tbsp additional olive oil) for 2 servings of pesto pasta. Yummy!