Vegan Basil Pesto

Herbs play important role in the kitchen. There are so many varieties out there which are used in various dishes. I like to add herbs in curries, sauces, even in rice dishes. My Instagram friends know that this year I am growing Basil, Tomatoes, Mint and Strawberries. This was the first time I’ve planted Basil and Mint in my garden.  Initially, I was not sure I can take good care of them or not, but somehow, I ended up buying Basil, Tomato and strawberry seeds along with other necessities. And results were so satisfying.

This summer, I got a chance to make various dishes from home grown produce. I made bruschetta, Salad, Salad Dressing, and used them  as topping to many dishes to enhance looks and flavor.. My Instagram friends must have seen the pictures of freshly grown basil leaves and plant. But for my WP friends, I am sharing few pictures here.

Now, that summer is ending, and fall is here, I made Basil Pesto before weather kills my basil plant. This pesto is so easy to make with very few ingredients needed. And it is so tasty and flavorful you can use them in many ways. It can be used as a spread and make sandwiches, pesto pasta and how can I forget Pizza. 🙂 😛

Ingredients:

2 Cups Basil Leaves

1/4 Cup Chopped Walnut

1/2 Cup Olive Oil or as needed to adjust consistency.

2 Cloves Fresh Garlic

Salt to Taste

Make it:

• Take basil leaves in a bowl and thoroughly wash them with cold water. Place them in colander, keep them aside until water drains out completely.
• Now, in a blender, add basil leaves, walnuts, Garlic, Salt to taste and olive oil. Add Olive oil gradually. First, add 1/4 cup oil and blend them well, if mixture is dry add more olive oil and blend them until you get (smooth paste) the desired consistency for a sauce. You may end up adding more olive oil, but that’s perfectly fine.
• Now, transfer them to mason jar, add olive oil on top (Cover sauce with olive oil) and store them in refrigerator.
• For best taste, make fresh pesto right before making any dish.

Enjoy.

PS

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