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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is based on the pesto recipe found in Vegan Planet, but I changed it to my taste and this is what resulted. Everyone that I've given this to loves it. Ingredients:
3 garlic cloves, peeled |
1/3 cup almonds |
1/2 teaspoon salt (or to taste, i like to use celtic sea salt) |
2 cups loosely packed fresh basil (i use different varieties of basil from my garden, opal, lemon, clove and sweet and combine them all) |
1 tablespoon fresh oregano |
3 sun-dried tomatoes packed in oil |
1/3 cup extra virgin olive oil |
Directions:
1. In a food processor, finely grind the garlic, almonds and salt together.
2. Add the basil and the oregano and process until minced.
3. Add the sundried tomatoes and pulse a couple of times until minced.
4. While the machine is running, slowly add the olive oil in a steady stream through the tube until the pesto is blended into a paste.
5. Store in the refrigerator in a bowl, spread a thin layer of olive oil on top to prevent discoloration.
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