From the kitchen of Angie St. John
Spring has sprung and we can't stop thinking of what to plant! We know what's at the top of the list and it's BASIL! Which then got me thinking, how much do I plant to enjoy this pesto recipe for the winter months to come?! We eat pesto year round. Last year, we even froze it in ice cube trays and then transferred to zip lock baggies. We thought it would get us farther than it did, so this year we just have to plant more, which is fine by us! This is by far my family's favorite pesto recipe EVER! Add it to noodles, sandwiches, lasagnas - anything you want, we won't judge! We hope you enjoy it as well.
You will need:
2 1/4 cups fresh basil (rinsed, somewhat dried and loosely packed)
3 cloves garlic (you can leave them whole)
1 teaspoon salt
1/4 cup pine nuts
2 tablespoons nutritional yeast (if you've never used this before, it's amazing - small or large flakes are fine for this recipe)
1/2 teaspoon crushed red pepper flakes - I used one that was Sriracha red pepper flakes, to add an extra kick
2 teaspoons lemon juice
1/2 Cup Oil ( you could use anything really that your family likes, we used vegetable oil last time)
* Feel free to sprinkle some black pepper in there as well
1. Combine basil, garlic cloves, salt, pine nuts, nutritional yeast & red pepper flakes into a food processor. Blend until all ingredients have been processed together to your liking.
2. Remove from food processor and add in the oil and lemon juice (black pepper as well) stir ingredients together and ENJOY!