{"id":22941,"date":"2011-10-15T06:05:11","date_gmt":"2011-10-15T13:05:11","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=22941"},"modified":"2013-08-03T20:12:14","modified_gmt":"2013-08-04T03:12:14","slug":"vegan-basil-pesto","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/vegan-basil-pesto\/","title":{"rendered":"Vegan Basil Pesto"},"content":{"rendered":"

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Vegan Basil Pesto<\/a><\/strong>\u00a0was featured in the\u00a0Mother Earth Living\/Herb Companion<\/a><\/strong>\u00a0\u2013\u00a0A Basil Lover\u2019s Guide to Basil\u00a0(May 2012,\u00a0in print<\/a>)<\/em><\/p>\n

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Pesto is one ingenious way to bottle the true essence of summer.<\/p>\n

Some fresh basil have filled my home and hands with a delightful aroma which I wish would last for ever. The big bunch of greens with the irresistible perfume, teased and pleased us for more than a week.<\/p>\n


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That is the stunning bush in my friend’s home, bathed in and nourished by the sun…<\/em><\/p>\n

After a few pastas<\/a> and the most beautiful\u00a0 ice cream, it was time to preserve the summer bounty away for later use.<\/p>\n

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\"Fresh<\/p>\n

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No stories today, for I am a bit occupied. No food memories, for I never had a “basil pesto” while I grew up and never even heard of pine nuts. It is time to make memories now. I will leave you today with a small post and a simple DIY recipe; just enough to hold on to those lovely fragrance for a little bit longer. No cheese in this pesto as it was meant to be frozen. I do not miss the cheese much, but if it needs some in future, I will add it. It is just the basil, garlic and some lightly toasted nuts.<\/p>\n

The cup and a half of pesto is in my freezer now.
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\nA couple of things to mention here:<\/em><\/p>\n

Note the color of the pesto in the photographs –\u00a0 you will see that they are dark, esp. on the top. The natural process of oxidation worked on it while I was taking photographs. To prevent this top the surface with sufficient oil oil. <\/em><\/p>\n

Also if you want the bright vibrant color of the leaves to be retained in the pesto, briefly blanch the leaves before processing them.<\/em><\/p>\n

Mortar and pestle – the traditional way is the best way to do this. Often times the blades in the food processor causes the discoloration.<\/em>
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Vegan Basil Pesto<\/em><\/h5>\n

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Ingredients: <\/strong>(yields about 1.5 cups)<\/em><\/p>\n

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  1. 5-6 cups fresh basil leaves<\/strong><\/li>\n
  2. 10 cloves of garlic, peeled and roughly chopped<\/strong><\/li>\n
  3. 3\/4 cup extra virgin olive oil or as much as you need<\/strong><\/li>\n
  4. 1\/4\u00a0 cup lightly toasted pine nuts or walnuts<\/strong><\/li>\n
  5. 1.5 tablespoon lemon juice<\/strong><\/li>\n
  6. 5 grinds of black pepper, or as much as you want<\/strong><\/li>\n
  7. red crushed pepper if you want it spiced up<\/strong><\/li>\n<\/ol>\n

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    Method:<\/em><\/strong><\/p>\n

    Roughly tear the basil leaves. Combine\u00a0 basil, toasted nuts (walnut or pine nut), garlic, salt and pepper in food processor & process while adding the olive oil in\u00a0 a steady stream. Stop the processor & scrape the sides if you need to. Process till everything is well combined & smooth.<\/p>\n

    Stir in the lemon juice, & the crushed pepper.<\/p>\n

    Store it in a sterilized clean container for a few days in the refrigerator. Freeze the extra for later use.<\/p>\n

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    Related Posts:<\/strong><\/p>\n

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    Basil and Mint Pesto with Feta<\/a><\/strong><\/em><\/p>\n

    Chimichurri<\/a><\/strong><\/em><\/p>\n

    Homemade Harissa<\/a><\/strong><\/em><\/p>\n

    Mint Cilantro Chutney<\/a><\/strong><\/em><\/p>\n


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