Why not use pine nuts? Please use them if you can get them fresh and inexpensive. But if you can't catch them before they go rancid, walnuts are a tasty substitute. In fact, pesto can be made from many different nuts or seeds. Have fun trying them out.
This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.
1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1-2 Lemons
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil
(Optional) Cheyenne pepper to taste
This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.
1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1-2 Lemons
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil
(Optional) Cheyenne pepper to taste
 | Lightly toast the nuts in a 200 degree oven for 30min. or 300 degree for 10min. When they smell aromatic and are slightly golden, take out to cool. In a food processor, blend the nuts till fine. |
 | Add the rest of the ingredients and blend till smooth, scraping the sides periodically. |
 | Add to:
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