My family Pesto sauce (easy, vegan, and cheap)

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Added by Serg
My husband normally does the cooking show... but he let me try this time!

My grandfather is Italian and taught this to my grandmother, who taught it to my mother, who taught it to me.
I'm the third generation and the recipe has changed a bit as each person teaches their offspring.

Grace's Vegan Basil Pesto Recipe (thanks Melody for writing it down):
1 cup of packed basil
1-2 cloves of garlic
1/4 cup of olive oil
1/2 cup of Walnuts/Pecans/Pine Nuts/whatever nut you want
Salt & black pepper to taste

(per cup of basil, about 2-3 tsp of salt and .5 - 1 tsp of black pepper)

*Note: 4 tsp = 1 tbs
- Add more olive oil if you have trouble blending!
- Refrigerate for 2 weeks (cover with olive oil), Freeze for 3 months in a plastic bag or ice tray
- Do NOT drink it like a smoothie!

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