I always dream of having a big, beautiful garden every year but in reality, basil is one of the only things I have ever successfully grown. And one of the best ways to use up basil when it’s growing crazy this time of year like mine is to make vegan pesto. Pesto is very versatile and can be used a variety of ways… to make dip, mixed with pasta, as a spread, pizza sauce, salad dressing, the list goes on and on. And did you know that you can even make big batches of it and freeze it?! Yeah, and it’s super easy!!! Here’s how to do it:
1) Spoon the pesto into an ice cube tray.
2) Drizzle a small amount of olive oil on the top so it doesn’t turn brown.
3) Cover the tray with plastic wrap and gently press down to get the air out of each cube section.
4) Freeze until completely frozen, several hours to overnight.
5) Pop the pesto cubes out of the tray and place in a baggie and keep in the freezer- each cube is approximately 2 Tbsp. That’s it! The pesto is good up to 6 months 🙂
If you’re looking for specific recipes that use pesto, here are some that I like:
Are you ready for the recipe? Well, wait no longer, here it is 🙂 ENJOY!!!!
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- 2 Cups Fresh Basil (thoroughly washed and dried)
- 3 Tbsp. Pine Nuts
- 3 Cloves Garlic
- ¼ Tsp. Lemon Juice
- ½ C Almond Flour
- 2 Tbsp. Sesame Seeds
- ¼ Tsp. Sea Salt
- 1 Tbsp. Nutritional Yeast
- Up To ⅓ C Extra Virgin Olive Oil
- Place all ingredients into a food processor except olive oil. Throw the lid on and process until it's well combined.
- Gradually drizzle in the olive oil 1 Tbsp at a time until the pesto forms a paste and you reach the consistency you want. Taste and adjust ingredients as needed