The basil has been so lush and abundant at the farmers market that I just cannot help and buy a few bundles every time I smell it!! For that reason, I have been making a lot of pesto this summer. I love pesto for how versatile it is: on pizza, with raw crackers, as a dip with veggies, as a spread on a sandwich, with zucchini pasta, you get the drift 😉
This is my version of pesto. I omit the pine nuts, mainly because those are not something I ever have on hand. When creating recipes, I try to create things with ingredients that are frequently in my kitchen. It keeps things simple and convenient.
Ingredients:
- 2 cups tightly packed basil
- 1 cup spinach
- 1/2 cup cashews
- 1/4 cup olive oil
- 2 TBS lemon juice
- 1 TBS nutritional yeast
- 1/2 tsp salt
Steps:
- put everything in the food processor and blend until desired consistency. I left it a little chunky this time because I felt like 🙂 Sometimes I like it really smooth and will process it longer.
Pamplemousse 