Last Sunday, I chanced upon some Purple Basil from Eli Organics and Farm Needs. You can look for their stall in the Sidcor market every Sunday morning until 2pm. Organic veggies sell fast, so it’s best to go early. 🙂
In celebration of my new blender / food processor / nut grinder (hooray!), I decided to make some pesto with my pretty purple find.
You can use this as a dip, sandwich spread, or pasta sauce!
Sharing this recipe because I think it’s one of the best things I’ve made! 😛
I make my vegan parmesan cheese in advance and store it in an airtight container.
I mix 3/4 cups crushed walnuts or hazelnuts + 1/4 cup nutritional yeast + 1-2 tsp sea salt.
And the for last night’s dinner, I made pesto pasta with olives and sundried tomatoes.
Of course, if you can’t find purple basil, you can always use regular green basil for this recipe. 😉
Nom!