It was a gorgeous day in the Tri-State region… summery, breezy, and beautiful. My husband got us bagels and coffee this morning and I made my special low-fat veggie cream cheese to go with it. In the evening we went for a stroll by the waterfront taking in the incredible views of New York City. I became so hungry and ended up getting a healthy Baba Ghanoush sandwich from an authentic Middle Eastern shack. It was so good, cheap, and delicious.
This past week I had some basil lying around and I didn’t want it to go to waste, so I decided to make Basil Pesto without cheese making this sauce, Vegan. I came up with this recipe and I thought it tasted really good. This pesto sauce lasted about 3 days in the refrigerator… the lemon helped keep the sauce green and fresh. Here is how I did it…
NUTRITION: Basil is an excellent source of Vitamin K and a very good source of Iron, Calcium, and Vitamin A. Walnuts are an excellent source of Omega 3 Fatty Acids. Lemon is an excellent source of Vitamin C.
- Fresh Basil – 1 cup (loosely measured)
- Walnuts – a palmful (demonstrated below)
- Garlic – 1 clove
- salt to taste
- black pepper – 1/4 tsp
- Extra Virgin Olive Oil – 1-2 tbsp (start with 1 tbsp, add more if need be)
- Lemon – Juice of 1/2 a lemon
1. Measure a cup of fresh basil.
2. Get a palmful of walnuts.
3. Add basil and walnuts to a Magic Bullet / Blender.
4. Add a clove of garlic.
5. Add salt and black pepper.
6. Start with 1 TBSP of Extra Virgin Olive Oil.
7. Add the juice of half a lemon.
9. If you need more liquid to blend, add another 1/2 to 1 TBSP of Extra Virgin Olive Oil. I used another 1/2 tbsp.
10. Seal with a plastic wrap and store the pesto sauce in the refrigerator… should last up to 3 days.