May 13, 2014 Toppings and Drinks
Always best with in-season basil, but still good year-round. Feel free to substitute mint or cilantro for new flavor combinations!
Prep Time 5 min
Total Time 5 min
Yield About 1 cup of pesto
2 cups of fresh basil (or mint/cilantro/other leafy herb)
1/2 cup of pistachios (or nut of choice)
1 tablespoon of nutritional yeast
The juice of 1 lemon
1 clove of garlic
1/2 cup of olive oil
Salt and pepper, to taste
1-2 tsp sugar or maple syrup (optional)
Combine all of the ingredients in the bowl of a food processor. Pulse about 30-60 times to combine, then add salt and pepper to taste. This is obviously best with fresh, in-season basil; if you find your basil is very bitter, I recommend adding a little sugar or maple syrup to cut it a bit.