Jain Basil Pesto
Using fresh basil from my garden, this basil pesto is Jain friendly (no onion, no garlic) and can easily be made vegan.
Ingredients
- 2 cups basil leaves fresh
- 1/4 cup walnuts or pumpkin seeds or pine nuts toasted
- 1/2 cup olive oil extra virgin
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp red crushed pepper
- 1/2 tsp lemon juice
- 1/4 cup parmesan cheese shredded
Instructions
- In a food processor, blend toasted walnuts (or toasted pine nuts or toasted pumpkin seeds) - whichever nut or seed you choose!
- Then add basil, sea salt, black pepper, red crushed pepper, lemon juice and shredded parmesan cheese and give it a mix.
- Then slowly add in olive oil until you get the consistency you like. Adjust salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
To make nut free, use pumpkin seeds. To make vegan, omit parmesan cheese. Bel Gioso Cheese brand (ShopRite) and Whole Foods both carry vegetarian parmesan cheese. Use high quality EVOO.