|Dark Purple Opal Basil|
Pesto is so simple to make that I don't know why I ever bought it from the store in the first place!
I grow LOADS of basil and this is a great way to use and preserve fresh basil. I don't just use the leaves, I throw in the cuttings of flowers as well so they don't go to waste.
One thing I don't have anymore is a food processor. It quit last year so everything goes in the blender these days. Works just great!
In case you missed the Amazing Guest: Sandra from Vegan Mother Hubbard she shared her version of Walnut Pesto. Mine is slightly different but they're both simple and delicious!
|Fine Verde Basil|
Mary's HomeGrown Basil Walnut Pesto
3 cups basil, Green or Purple
5 cloves garlic
1/2 cup olive oil
1/4 cup water
1 cup walnuts
1/2 teaspoon sea salt
Add all items to your blender or food processor and blend until smooth.
I made a delicious Pesto Pizza using flax & whole wheat pitas and homegrown tomatoes! (RECIPE tomorrow)
Sharing this deliciousness HERE. Join me!