Recipe - Pesto sauce

Summary:

Basil has an antioxidant, that helps in anti-aging, anti-cancer, anti-viral and anti-microbial properties.It is also helps as a supplement to treat stress, asthma and diabetes. Source: Wikipedia

For Pesto sauce, basil leaves or parsley leaves can be used. I make pesto sauce with just basil, when basil is available plenty in summer. Basil can be grown outside the kitchen in a pot and can be made fresh whenever desired. I add parsley in months when basil is not as available, like in winters.

I got the non-diary/vegan recipe from my friend, Brianna. She soaks walnuts 6-8 hours or overnight to help with digestibility. The walnuts actually maintain their crunch.

Also without cheese, this works for packed lunch sandwiches where you can add fried tofu, and/or raw veggies. Pesto sauce can be used in sandwiches, pastas and so on...

Ingredients

Pesto sauce with cheese:

• Basil - 1 cup
• Garlic - 3 cloves
• Salt - 3/4 teaspoon
• Pine nuts/Walnuts - 3 tablespoons
• Olive oil - 5 tablespoons
• Black pepper powder- 1/4 teaspoon
• Parmesan cheese - 1/4 cup grind

Pesto Sauce with out cheese:

• Basil - 1 cup
• Garlic - 3 cloves ( can add up to 5 if you can handle it)
• Olive oil - 5 tablespoons
• Walnuts/Pine nuts - 3 tablespoons
• Salt - 3/4 teaspoon
• Black pepper powder - 1/4 teaspoon
• Lemon juice - 2 tablespoons (according to taste)

Process:

With Cheese:

Food processor/blend pine nuts/walnuts with garlic, fresh basil (may add parsley in months when basil is not as available). Now add garlic cloves, olive oil, Parmesan cheese, salt & pepper.
Dish out into a clean container. Store it in the refrigerator.

With out cheese:

Food processor/blend soaked walnuts/Pine nuts with garlic, fresh basil (may add parsley in months when basil is not as available). Now add garlic cloves, olive oil, lemon juice, salt & pepper.

Preparation time: 5 - 10 minutes
# Servings 8 - 10