Vegan Pesto Recipe

Vegan Pesto

1 bunch fresh basil

1 can pitted ripe olives

1 teaspoon olive oil

1 tablespoon water

1 8oz package pine nuts or pecans

5 medium cloves garlic

blender or food processor

This is a really simple recipe for vegan pesto that can be used on pasta or as a dip.

Simply peel the garlic, wash everything and dump everything but about 10 olives into the blender and mix well.

Actually, there's a bit more to it. Drop in the garlic and mix it first. Then, add in about half of the basil (by a bunch I mean the kind you can get at the store in the little package. If you have access to fresh basil, grab about 10 small stalks and use the leaves and the leaf stems). Once both of those have mixed well, add in about half the olives. Then, add in about half the nuts. I like to keep adding them sparingly and by turn until they're all in so as to get a better mix. Once it's all mixed, you can serve it over pasta or put it in a bowl and use it as a dip with french or italian bread. It also goes incredibly well with next month's recipe, the tomato garlic marinade. You don't have to heat it as the heat from the pasta will raise its temperature.

If you can't locate fresh basil, then you can use spinach (probably 10 medium-sized leaves) and put in about two teaspoons of dried basil into the mixture.

Enjoy.

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