This vegan pesto recipe is a great way to use and store excess basil from your summer garden!
3cupsfresh basil leaves, firmly packed
2clovesgarlic, peeled and smashed
1/2cuppine nuts, cashews or walnuts
1/2cupextra virgin olive oil
sea salt, to taste
In a food processor, pulse the basil, garlic and nuts until finely chopped. Add the olive oil and process until the sauce is nearly smooth. Taste and adjust salt as needed.
Distribute rounded tablespoons of pesto into the wells of an ice cube tray. Freeze until firm, then transfer pesto cubes to an air-tight, freezer-safe container and store in the freezer until ready to use.