Vegan Pesto

(from kitkat’s recipe box)

Pesto can darken if heated (basil turns black) so add it to hot dishes at the very last minute if the color is important to you.

Source: GFG

Categories: raw, side

Ingredients

  • 2 cups, washed, loosely packed stemmed fresh herbs (i.e. basil, cilantro, parsley, mint)
  • 1/2 cup shelled pecans or walnuts
  • 2 cloves fresh garlic
  • 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  • Sea salt, to taste

Directions

  1. Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.

  2. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.

  3. Season with sea salt, to taste.

  4. Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.

  5. Makes roughly a rounded cup.

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