Basil pesto
1 bunch basil
1/4 C pine nuts (or sunflower seeds if pinenuts are too expensive)
3T grated vegetarian cheese (omit this for vegan)
1/4 C extra virgin olive oil
With a hand blender or in a food processor finely process the pine nuts. Add the basil and process further, then slowly add the olive oil until it has reached the desired consistency. Store in a jar in the refrigerator. Serve with pasta, bruschetta, roast vegetables, sandwiches, or stir a teaspoonful into a bowl of soup before serving. I also make vinaigrette with this when I don’t have any fresh herbs.
