The basil is in and pesto season has begun - but in my case not the traditional type. I’ve been experimenting for the past 6 months with eating small amounts of cow's milk cheese and for the most part, I still get the same reaction. However, I have noticed that I can tolerate Parmesan cheese with minimal (still some) effects.
I pulled most of the basil from the garden this morning before the rain hit and turned it into pesto - vegan pesto. I use walnuts for 2 reasons - they are much cheaper than pine nuts and they are better for you from a health perspective. To keep things cheese free I use nutritional yeast instead of cheese - the nutritional yeast gives the pesto the cheesy flavor and a little bit of lemon juice provides balance.
We’re still working on using up last year's pesto but we have a new batch from the 2022 harvest that we’ll be eating soon enough.
Ingredients:
2 cups packed basil leaves (no stems)
3T walnuts
3 cloves garlic
1T lemon juice
2 - 3T olive oil
2T nutritional yeast
1/4t salt
3 - 4 T water (more if needed)
Instructions:
Place all ingredients in a high-speed blender and mix. Divide into small containers (a little pesto goes a long way) and freeze.
What’s your favorite way to use pesto - drop me a line in the comment section below. Thanks for stopping by!
Can't wait to try nutritional yeast.
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