We grow Italian Basil, Thai Basil, Greek Oregano, Parsley and Cilantro every summer. The fresh herbs are great in sauces, spreads, dips, marinades, salads and dishes. nbsp; One of our favorite uses is in Pesto. Pesto can be used as or with each of the uses for herbs I just mentioned. Pesto can be also be made with each of the herbs I previously mentioned.
Basil Walnut Pesto
Tools needed
- Tools Needed
- Food Processor
- Citrus Squeezer
- Measuring cups
- Measuring spoons
- Cutting board
Ingredients
- 2 cups (packed) fresh Italian Basil
- 1/2 cup lightly toasted Walnuts
- 1/3 cup Nutritional Yeast
- 3 Cloves Garlic
- 1/4 tsp Salt
- 2 pinches fresh ground Pepper
- 1 tbsp Lemon Juice (juice from 1 Lemon)
- 1/2 tbsp Red Wine Vinegar or Apple Cider Vinegar or more Lemon Juice
- 2 tbsp Water
- 4 tbsp Olive Oil
Directions
- Add all ingredients except for Olive oil into the Food Processor.
- Pulse the ingredients for 2 seconds, 4 times.
- Add 1 tbsp Olive oil.
- Run Food Processor on low for 20 seconds.
- Repeat steps 3 and 4, three more times.
- The texture should be a little smooth, if not run the process 25 seconds. Repeat until reaching the desired texture..
- Taste the Pesto.
- Make corrections if needed.
Corrections
- Sometimes corrections are needed.
If too salty
- Add a 1/2 tsp more Olive oil
- Add 1 tbsp crushed Walnuts.
- Process for 25 seconds
- Repeat steps as needed.
If too thick but the taste is just right
- Add 1 tsp water.
- Process for 25 seconds.
- Repeat steps as needed.
If too thin
- Add a 1/2 tsp more Olive oil.
- Add 1 tsp Nutritional Yeast.
- Add 1 tbsp crushed Walnuts.
- Process for 25 seconds.
- Repeat steps as needed.
If the flavor is too sour
- Add a 1 tsp Olive oil.
- Process for 25 seconds.
If the flavor is still too sour
- Add 1 tsp Olive oil.
- Add 1 tsp Nutritional Yeast.
- Add 1 tbsp crushed Walnuts.
- Process for 25 seconds.
- Repeat steps as needed.
