Pesto is on my top three condiments list. It’s a close tie between ranch and pesto. Once I’ve master a delicious vegan recipe for ranch, ranch may be the winner. But for now pesto has taken over. I absolutely love it on pizza. Or tossed in pasta with colorful veggies (paired with crisp prosecco).
I can’t believe it has taken me this long to make pesto from scratch. Shame. After looking through different recipes, I decided to combine basil with cilantro. (Such a wonderful union.) I was able to get all of my ingredients at whole foods (except olive oil which i aleady had on hand) for under ten dollars. The best thing about the process was you throw everything in the vitamix (or food processor) and in result you get a beautiful bomb basil pesto in five minutes.
You’re badass Do It Yourself!
- 1 1/2 cups of basil
- 1 1/2 cup of cilantro
- 4 garlic cloves (roast 2/4 of the cloves, AMAZING.)
- 1/4 cup of pine nuts
- 1/4 cup of walnuts
- 3/4 cup of olive oil
- salt to taste
Prep: 10 minutes
Ready: 5 minutes
Toast nuts in dry pan for 5 to 6 minutes. Roast 2/4 cloves of garlic in a little olive oil. Make sure the herbs have dried completely (trust me, it makes a difference).
Add herbs, garlic cloves, toasted nuts, salt and half of the oil to the blender or food processor. Pulse for a few seconds at a time, scrape sides down and repeat. Slowly add the rest of the oil in until pesto thickens. If pesto gets to think add a little more olive oil. Makes about 1 cup of pesto.