CLEAN GREEN BASIL PESTO
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Basil pesto is a versatile condiment that forms the base of many other recipes. This version allows you to incorporate an extra boost of clean green nutrients.
Recipe yield: 180ml
Gluten free, lactose free, vegan friendly
2 cups | 125g Fresh Basil
1/2 cup | 190g Walnuts
2 tsp | 10g Garlic
½ cup | 125ml Olive Oil (+ 1 tbsp (15ml) Reserved)
1 tsp | 5ml Nutritional Yeast
1 tbsp | 15ml Lemon Juice
½ tsp | 5ml Salt
½ tsp | 2ml Black Pepper
1 tbsp | 15ml VORA Clean Green Powder
Blanch the basil leaves by submerging them in boiling water for a minute, then drain the leaves and rinse under cold water to stop further cooking.
Combine the drained basil, walnuts, garlic, nutritional yeast, lemon juice, salt, pepper and VORA Clean Green Powder in a blender or food processor. Pulse once or twice to start breaking up the basil but be careful not to over blend.
Add half of the olive oil and pulse again. Add the remaining half (keep the reserved tablespoon aside for later), and blend until the pesto has the desired consistency.
Adjust the seasonings. If the pesto will not immediately be used, transfer to an airtight container. Before sealing, carefully pour the reserved olive oil on top of the pesto to stop oxidisation (using a spoon to break the fall of the oil will ensure that it forms a protective layer on top).
The pesto can be kept in the fridge for up to a week