There are moments in your life when clarity of just how Alive you are comes crashing into your kitchen. Ok, well, it does for me anyway. One thing I love about living in the south is that I can grow my favorite basil(s) for so much longer than I could in the Pac NW. There just isn’t enough sun up there.
I’ve made a TON of pesto, in many forms, many ingredients, and this is my favorite. I am a Pesto Junkie. To save yourself from becoming a Pesto Junkie, just pass this recipe over. I wouldn’t want to be a bad influence. (Evil Grin)
In your food processor throw in:
1 and 1/4 cups of basil (pack in there, stems and all)
1/3 cup of raw nuts of your choice (for the one pictured, I used a combo of cashews and walnuts)
2 Tablespoons of Olive Oil
1 Tablespoons of water (sometimes I’ll use coconut water or orange juice)
1/2 teaspoon of good salt (not table salt… think Himalayan Pink Salt, chunky Sea Salt)
1 clove of garlic (or more if you like)
Zest of 1/2 a lime
Squeeze juice from half a lime right into the processor.
Turn it on and let it whirrrrrr.
*Freeze in small batches to add to winter soups. (I’ve seen people use ice cube trays?) I just create dollops on a cookie sheet and then put them in a freezer bag after they have frozen.
*Great atop thick lentil soups.
*Toss in a little cooked quinoa for a pesto-quinoa salad.
*Slice up some artisan bread, toast, lightly melt some mozzarella slices, slather on some pesto, and top with a thinly sliced heirloom tomato. (Mouth watering now.)
Ok… I have to go eat. You’ll have no idea how amazing my house smells today until you make your own. I made a whole pound of basil into pesto in less than an hour. You’ve got the time!
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