Yeah ... I know I've done pesto previously ... but was in my mortar and pestle. And it was arugula ... a peppery herb substitute for basil. For those reasons, I'm giving you Food Processor Pesto.
This is very similar to the other recipe. Without all the pounding and scraping (well ... there IS SOME scraping). And SUPER-simple.
And ... truth be told ... I had this HUGE basil plant. I'm very proud of it ... it almost died ... I fed it ... and it exploded! So much that I needed to do something with it (so sorry I didn't take a before pic).
But I didn't want to pound ... pound ... POUND! Because that what it takes with the mortar and pestle. The HECK with Julia Child!
So this way is ... I wouldn't say superior. But it's a great alternative. And it got my basil pruned and pasta topped in about 5 minutes.
But pesto isn't just for pasta ... here are some other ways to use it ...
- as a sauce for meat or seafood
- as a base for salad dressing
- as the perfect compliment to tomatoes on bruschetta, caprese salad, and roasted tomatoes
- on roasted veggies
- to top pizza
- as a sandwich spread
- in soups ... the French call it pistou
You make it Paleo by using non-dairy Parmesan ... Violife is so like the original that it advertises itself as "just like ..."
AND ... you can make it with any combination of herbs or nuts ... even asparagus and avocado. Eat it UP!
AuthorJill PlaceThis traditional pesto is made Paleo with plant-based cheese. And super-simple in the food processor. Eat it UP!
Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the "cheese" and garlic through the feed tube to process until finely chopped, about 30 seconds.
Add the nuts and pulse to chop, about 5 to 6 times.
Add the basil and, using 10 to 15 long pulses, chop. Scrape the bowl and add the salt.
With the machine running, add the olive oil in a slow steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl.
To store the pesto, transfer to a glass jar or airtight container; tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.
Ingredients
Directions
Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the "cheese" and garlic through the feed tube to process until finely chopped, about 30 seconds.
Add the nuts and pulse to chop, about 5 to 6 times.
Add the basil and, using 10 to 15 long pulses, chop. Scrape the bowl and add the salt.
With the machine running, add the olive oil in a slow steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl.
To store the pesto, transfer to a glass jar or airtight container; tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.
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