I've got basil, I've been using it up while it lasts. I grow it inside during the summer because it's a temperamental beast and will pout and die it if it gets wet or unhappy. I love to whip up batches of pesto, freeze them in dollops on a cookie sheet, then wrap them individually and keep frozen for a blast of summer flavor whenever I need it. Almost anything can and will benefit from pesto.
Vegan pesto is basically made without a dash of Parmigiano-Reggiano, I added extra nuts to make up the bulk of the cheese. In this recipe I used almond meal that I toasted instead of toasted pine nuts or walnuts like I usually use. The almond meal made for a very mellow pesto that I used in a variety of ways; I made pesto rolls and I topped bowls of quinoa with a spoonful for lunch today.
You will need a mortar and pestle or a food processor.
1/3 cup of almond meal
2 cloves of garlic peeled
1 teaspoon of salt
1 cup loosely packed basil leaves
in a dry frying pan over medium heat toast the almond meal until toasty brown, it will go from toasty to burnt to death in a minute so keep an eye on it and stir it often
cool the almond meal
grind and crush the garlic with the salt or whirl in the food processor
add the basil leaves and grind until well mixed in
drizzle in the oil and stir well to incorporate
serve right away, store in a jar with a bit of oil to cover it in the fridge or dollop on a cookie sheet and freeze to enjoy later on
|quinoa topped with basil|
Peace and Love--