I needed a quick meal. For a picnic tonight. Families with kids, about 8 people. I had 45 minutes. Well?
The fridge didn’t provide many good options. But the garden is popping with basil. So pesto it was.
And as I’m dairy free (and so is my younger son), we did the vegan variety. It’s really good – and I don’t miss the cheese at all!
Five ingredients: basil, walnuts, garlic, olive oil, salt.
Vegan Basil Pesto
2 packed cups of fresh basil
½ cup walnuts
2 cloves of garlic, crushed
½ cup good olive oil
½ tsp salt
Directions Pop the first three ingredients in a food processor. Process for a minute or two until well chopped and blended.
Now, while the processor is going, slowly add in the olive oil. Process the pesto, occasionally stopping to scrape down the sides, until it becomes a smooth paste.
Finally add the salt (or to taste) and blend until well combined.
Serve with your favorite pasta (Tinkyada gluten free spirals is ours!) or on french bread rounds for bruchetta.
Tonight, I fancied myself a little like Martin and Sylvia’s parents — whipping up something from the garden, serving it at the family picnic, and always saying something funny or perfectly appropriate and positive, particularly to the children. My one batch of pesto — served over two packages of pasta — was gone by the end of the picnic. And how many times did I hear “May I have more please?”. Or something like that — my kids would probably say “um, mom? more.” — but if they were Martin and Sylvia, you know would be just that polite.
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About the Author
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.