Summer is Sadly Flying by Me
I cannot believe it’s the middle of August! Summer is going way too fast and I feel like my family hasn’t got to really enjoy it.?. Is that how you guys feel too? Sadly I have no solution to this problem. I do, however, plan to keep trying to enjoy what’s left. That includes the food that is still coming out of my garden, like basil which I use for vegan pesto.
The Fruits of My Labor
I think I mentioned in my last post The Perks Of Summer how much I love summer. Some of that love stems from using fresh ingredients from my garden to make yummy food from scratch. One of those yummy foods is vegan pesto (I’m not vegan but I seem to have developed a dairy intolerance/sensitivity). You will have to forgive me if the recipe isn’t spot on because I am not the best at writing things down. Generally I have a good idea of the ingredients for a recipe in my head. When I get all the ingredients mixed up, I taste it then adjust as needed. This time I remembered to write it down but only after I got my pesto done…ugh! I know that wasn’t the best time to write it down but I forgot I needed a recipe so I could share with others.
- 30-40 Large basil leaves
- 1/3 cup olive oil
- 1/4 cup walnuts
- 2 tablespoons pepitas (roasted & salted hulled pumpkin seeds)
- 3 tablespoons nutritional yeast
- 2 drops Young Living lemon vitality oil
- 5 teaspoons pre-minced garlic (I buy mine at Costco)
- 1/2 teaspoon of salt
- dash of pepper
First I mix the walnuts and pepitas with my Cuisinart Smart Stick hand blender with chopper until they are finely chopped. Then I add half the basil and half the olive oil and chop until mostly chopped then add the other half of the basil and oil and all the rest of the ingredients and chop until it resembles pesto. Sometimes more oil is needed to get the smooth consistency but as it’s chopping you should be able to tell. I also taste it to make sure the flavor is good then add anything if needed and chop a little more.
My basil leaves are from my garden so they needed to be rinsed well. I didn’t dry them off after rinsing, I just shook them to get most of the water out then chopped while still moist. They are also large, a few were almost as long as my hand, however, most were about 3 inches long. I don’t use pine nuts because they are pricey and I like the flavor of walnuts and pumpkin seeds better. Fresh lemons are not something I keep on hand because I’m not a big lemon fan so the eo works very well. I don’t add much salt because the nutritional yeast has salt in it and the pumpkin seeds are salted. My husband and I don’t care for much pepper on anything so that’s why I just use a dash to add a little flavor without actual pepper taste.
I hope you enjoy and I look forward to hearing your comments on any adjustments 😊