Have enough basil yet? Now’s the time to make up some basil pesto for use year-round. This recipe can be made with traditional parmesan, vegan “parmesan”, or raw “parmesan” (for a fully raw pesto). Here’s my recipe for raw “parmesan”.
1-2/3 cups walnuts
10 cloves of garlic (or 15 garlic scapes)
1-2/3 cup extra virgin olive oil
2-1/2 cups parmesan
8 ounces basil leaves
Combine garlic, oil, parmesan, and basil leaves in food process and pulse to a fine texture. Add the walnuts and pulse until desired texture.
Freeze in ice-cube trays. When frozen, store in an airtight freezer container.