Basil Pesto

Basil pesto is one of the joys of summer. Coming in from the garden with a big bunch of warm basil with its dark green fragrant leaves makes me happy right there.

If my garden crop isnt ready then there is always a bunch from the green grocer, still in its pot and looking perky.

Clearly basil pesto is one of the easiest recipes around and can be effortlessly adapted to being raw and vegan whilst retaining all the flavor and more nutrients.

Recipe:

Big bunch of basil

1/3 cup extra virgin olive oil

1 cup pine nuts or walnuts

2 cloves of garlic… more if you like more

1/3 cup nutritional yeast for the cheesy flavour

1/2 teaspoon of salt- something nice and good for you, not the white kind

1/2 tsp black pepper

Method:

whack it in the  food processor and blend until it is the perfect consistancy for you.  Pesto is supposed to have texture, it is a paste but not too thick.  You can thin with water if necessary.

Use it on Pasta, Raw vege pasta, as a dip, on bruchetta, make fiddly little cucumber crackers with pesto and sundried tomatoes to impress friends… anything you want really.