Perfect Pesto
I have been making this pesto for years. In the fall, I harvest my basil and make a bunch and freeze it to have all year. If you do not have basil you can make this with cilantro, spinach or kale.
This recipe is from Blossoming Lotus from their cookbook Vegan World Fusion Cuisine. I love almost every recipe from this cookbook. Unfortunately the restaurant in Kauai closed some years ago. But you can make this and get a taste.
Ingredients
1 cup Basil, tightly packed
1/4 cup cashews, macadamia or pine nuts
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
2-3 cloves gartlic
1/2 teaspoon shoyu
1/2 teaspoon sea salt
pinch cayenne pepper
ground black pepper to taste
Instructions
Place all ingredients in food processor and process until smooth
Serve as an appetizer on crackers topped with fresh tomatoes or as a meal on pasta, rice, or pizzas.
