Vegan Basil Pesto

(adapted from Moosewood Cookbook by Mollie Katzen)

3 cups basil leaves

2 cloves fresh garlic, chopped enough to blend

1/2 cup olive oil

1/2 cup pine nuts

Combine oil, garlic, and pine nuts in blender and puree until smooth.  Add basil leaves in handfuls and continue to puree until smooth.

Freeze in 1/4 cup plastic containers.


Leave a Reply (Comments are moderated)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s