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Ingredients: |
8 to 12 oz fresh basil - leaves on stem
1 cup raw fresh walnuts halves
1/2 cup extra virgin olive oil
1/4 cup water
3 T raw pine nuts
3 cloves garlic, raw
4 sprigs mint
1 - 2 teaspoons gourmet vinegar
3/4 teaspoon salt
optional: 30 raw whole pine nuts
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Instructions: |
Preheat oven to exactly 350 degrees.
Wash mint. Pick leaves off stems. Discard stems.
Pick the leaves off the basil stems and discard any parts of the stem that are tough or won't chop well.
Toast walnuts on a cookie sheet for 12 minutes, turning pieces over at 6 minutes.
Chop, and/or blend all ingredients (except optional whole pine nuts).
Throw in the raw whole pine nuts for garnish
Yields 2 cups pesto.
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Notes
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Pesto tastes best when made with good parmesan cheese. This recipe is vegan, dairy-free, and is the best tasting in its category. Parmesan cheese may be added to this recipe to taste.
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Authored & created by Meryll Larkin: 5/29/05
Perfected: 11/24/05
Updated: 08/30/08
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