Pesto
A non-dairy version
Equipment
- Food processor
Ingredients
- 2 C Basil (fresh) loosely packed
- ⅓ C Walnuts raw
- 1 clove Garlic
- ¼ C Olive oil extra virgin
- Salt to taste
Instructions
- Harvest your basil, stem and wash
- Measure and sort walnuts checking for shells
- Peel garlic clove (use more if you like)
- Process briefly until well blended
- Measure olive oil and add slowly to bowl while processing. ¼ cup is a recommendation – only add as much as you think looks right. You'll want the pesto to be thick, but not too thick.
- When the consistency is right, add your salt.
Notes
We like a coarse salt like kosher salt or Celtic sea salt.
Suggestion: make extra pesto to use with other dishes or to freeze!