Easy Basil Pesto (vegan, gluten-free)


12 oz fresh basil - leaves on stem
1/2 cup roasted cashew-macademia nut butter (or other roasted nut butter - cashew, walnut, almond)
3/4 cup water
1/4 cup nut oil
1/2 teaspoon large crystal salt or kosher salt
1/2 cup toasted pine nuts
2 sprigs mint


Wash mint and basil.  Pick mint leaves off stems.  Discard stems.
Pick the leaves off the basil stems and discard any parts of the stem that are tough or won't chop well.
Chop the leaves finely enough that they will blend.
Put half the leaves in a blender with half the water, blend until well mixed, but not too fine.
Repeat above step with second half of leaves and water.
In a bowl, stir the nut butter and oil.
Add the leaves and water to the nutbutter and oil.
Put the pinenuts in a paper bag and crush them with a rolling pin.
Add the pinenuts, salt, and stir.

Serving Information:

Yields 2 cups pesto.

Related Links:

Excellent Basil Pesto



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