Basil is in season all year right? That's why you can get it at the grocery store whenever you want it, obviously! Except not really. It is a rare day that I am willing or wanting to drop a pretty penny on out of season basil. In case this is news to you, basil is a summer herb. Like most herbs, it grows during the warmer growing season and does not store well like apples or onion over the winter. You can freeze it, or turn it into a delicious pesto sauce and freeze that for winter reminders of what is to come in a few months time.
Sometimes I plan ahead like that, but most of the time I don't. This pesto recipe is not at all seasonal, but basil, farmer's markets, and summer go hand in hand for me, so this is a very adaptable non-basil pesto. By adaptable, I mean that it can use different greens. Arugula is a great alternative as is kale, or a mix! Play around to see which flavors match your personality the best. This parsley/cilantro combo reminds me of my mom, which is why I like it!
Throw on some of my vegan park too if you want! (Recipe also below)
Pesto Sauce (Winter Style)
- 2 cups/2 large handfuls fresh Parsley & Cilantro
- 1 cup olive oil
- 1 clove garlic
- ½ cup walnuts or pine nuts
- Sea salt to taste
- Lemon juice to taste (optional)
- In food processor, add the parsley and cilantro. Process until well chopped.
- Pour the olive oil in as the processor runs, along witht the garlic.
- Process until smooth adding sea salt and lemon juice to taste.
- Add the walnuts, pulsing to maintain a bit of texture
Save/freeze or serve with pasta of choice
- 1/4 cup Cashews
- Lemon juice - 1/4 lemon, add more if you prefer
- 3-4 Tbs Nutritional Yeast (Red Star Brand is preferred)
- Salt to taste if you are using unsalted Cashews
Put all ingredients into food processor and process. Add more nutritional yeast if mixture is too wet.