Rich, fresh, cheesy, and oh-so-good...
So, being a flavor fan, it probably comes as no one’s surprise that I am a 100% bonafide Grade-A pesto freak.
For real.
I will eat anything covered in pesto, even ice cream.
And there are far more uses than just poured over weeknight linguine! I love it for its deliciousness, cheesy freshness, and it’s versatility in the kitchen.
Want a fast salad dressing? Mix pesto w/ lemon juice -or- champagne vinegar!
Craving to amp up yer pizza -or- sandwich? Why pesto? Thank you!
Wanna add a flavor punch to a dip -or- spread? Guess who!
Pesto is here and ready for action.
It’s one of yer best friends in soooooo many applications. Is the following recipe “traditional”? It sure doesn’t claim to be, but if you want a rich, vegan pesto, that it is, 100% guaranteed.
This is for the flavor fans out there.
AuthorGinny ClarkCategorySides & ExtrasDifficultyBeginnerBlend first 5-ingredient listed together in high-speed blender or food processor until homogeneous.
Add remaining 4-ingredients to the high-speed blender or food processor. Cover, and slowly ramp up speed to med-high, tamping down well.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
Ingredients
Directions
Blend first 5-ingredient listed together in high-speed blender or food processor until homogeneous.
Add remaining 4-ingredients to the high-speed blender or food processor. Cover, and slowly ramp up speed to med-high, tamping down well.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
