Saturday, May 19, 2012

Perfect Pesto

I will always remember my first taste of pesto.  It was in my preteen years at a fun little cafe in San Diego called The Livingroom.  They had this amazing cheese filled tortellini with pesto that was just delish!  My first step in recreating this dish is to make a perfect vegan pesto.  Here, I think I've pretty made the perfect vegan pesto that will make your mouth water and eyes close with an "mmmmmm" for every bite!!  Easy to make, full of healthful antioxidants, chlorophyll, and omega-3 fatty acids, this Perfect Pesto is a must for any venturing vegan!

Makes About 1 1/2 cups
2 cups fresh basil leaves, packed, dry (wet pesto will quickly spoil in the fridge)
1 cup raw walnuts (or pine nuts)
3/4 cup extra-virgin olive oil (organic and expeller pressed/cold pressed works best)
1 garlic clove, peeled, pressed, and crushed (pressing releases the vital garlic oils)
1 1/2 tsp sea salt or Himalayan salt
1/4 to 1/2 tsp freshly ground black pepper

1.  Wash the basil well.  To make sure it is really dry, pat dry then let rest on a paper towel for about an hour.  Remove stems.
2.  Add to the blender in this order: basil, nuts, oil, garlic, salt and pepper. Blend on medium until creamy pesto is achieved (about 20 to 30 seconds).  If you like your pesto a little more grainy, then blend until preferred consistency is achieved.
3. Pour pesto into a bowl.  In a sealed container, it will keep for 1 1/2 weeks in the fridge.


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