Lush green Pesto- Bursting with goodness

Next to fresh cilantro, basil is my favorite herb. I am a big fan of the fresh cilantro-basil-spinach-houseplant as a gift, compared to cut flowers bouquet.

This is a hint for friends and family- my birthday being next week.

These herbs are a source of lasting and unpredictable pleasures, both horticultural and amusing. We had a nice harvest of basil this year in our garden so we make everything with basil- tomato basil soup, basil pesto, basil relish, basil spread, smoothie, gazpacho, and fresh sprigs of basil cut into our summer salads.

This vegan pesto is great on taste, zero on dairy. I am sure you won’t miss the cheese. It never lasts long around here. The nuts you choose influence the taste.
I like pecans better than pine nuts and the toasted pecans kick up the flavor of ordinary pesto.

Here are the health benefits of Basil:
Benefits of Basil


  • 2 cups, washed, loosely packed stemmed fresh herbs- basil
  • 1/2 cup pecans or walnuts (toasted)
  • 1-2 cloves fresh garlic
  • 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  • Sea salt, to taste
  • Red chili flakes- as per taste
    1. Lightly toast the pecans for a minute in a pan.
    2. Combine the fresh basil, toasted nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
    3. Slowly add olive oil in a steady drizzle as you pulse the processor on and off.
    4. Process until it becomes a smooth, light paste.
    5. Add chilli flakes. This is an optional step.
    6. Add enough olive oil to keep it spreadable.
    7. Season with sea salt, to taste.

Cover and store chilled for at least an hour to enhance the flavors.

I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.

Makes roughly a rounded cup.

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