Recipe!

Jen's Pesto

Today I was lucky enough to be given a crazy-big batch of fresh basil from a student (thanks, Suzanne!). NOW, I get to make pesto... and so do you!

This recipe originally comes from -The Mediterranean Vegan Kitchen-, by Donna Klein. After trying out some variations in the kitchen of an old friend, I (we) decided this was the favorite version. Makes 1 Cup... Hope you like it!

3 Cups loosely packed fresh basil leaves
6 Tbs. pistachio nuts, unsalted
2-4 large cloves garlic
3/4 tsp. sea salt, or to taste
6 Tbs. fruity extra-virgin olive oil

Combine the basil, pistachios, garlic, and salt in a food processor fitted with a metal blade or a blender. Process or blend until the ingredients are finely chopped, scraping down the sides of the work bowl as necessary. Add the oil and process until smooth and creamy. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer no longer than one month for the best flavor.

Goes well with gnocchi, pasta, as well as fresh veggies!