Basil season came this August and with it I heard chattering in my local community about making batches of vegan pesto and then…freezing it.
I decided I had to try it and my local farmer had loads of organic basil for me to play with. I started with a small batch to see if we would like it (turns out we loved it), so you can double or triple this as you need. I did about 4 batches of this so I have some in the freezer for special dinners or when I get that pesto craving.
And…it’s all organic, GF, DF and nut-free. Enjoy!
Ingredients:
- 2.5 cups organic basil, chopped
- 4T organic sunflower seeds
- 3T organic juice from lemons
- 5T nutritional yeast
- 1t organic garlic salt
- 3T organic olive oil
- 2-3T pure filtered water
Step one: In a small food processor or blender place all ingredients and blend on high until blended well.
Step two: Assess if you’d like it to be creamier and if so, add more olive oil and/or water.
Step three: If you’d like it with more salt or lemon – adjust to your preferred taste profile.
Step four: Bless them for the highest health and good for all – add to toast, pasta, veggies or chips/dip.
Step five: Eat within one week, store remainder in the freezer. I put mine in cute little mason jars. 🙂
