Thursday, February 19, 2009

Dr. Marsha Kardon's Basil Pesto (V*)

This is my favorite basil pesto (non-vegan ones included). It's not too hard to make, but it's sometimes hard to find enough basil. Whole foods often has large bouquets of basil which are fairly cheap, and Harvest sometimes has large quantities.

Serves: 1 pika


12 cups of fresh basil leaves (about 7 large basil plants, or around 6-8 Whole Foods bouquets of basil.)
1/3 c fresh rosemary (replace with an extra 2 c parsely if rosemary is too expensive)
1 cup fresh flat parsely
24 cloves garlic
1 1/2 cup pine nuts
3 cups walnuts
1 cup nutritional yeast (try the vitamins section of Whole Foods - should be there if it isn't in bulk)
1/3 c lemon juice or more
3 cups olive oil
2 Tbsp salt
freshly ground black pepper to taste


Combine all ingredients except oil in food processor

Run processor until finely chopped, adding all the oil as you chop it.

I recommend mixing the pesto with about 10 pounds of penne rigate pasta. It's also great on
whole-grain pizza crust or as a spread.

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