Move Over, Red Sauce!
Are you the kind that thinks your pasta needs to look red? Well, think again. Green is the new Red, dear reader.
I am especially excited to bring to you my backyard-to-table Italian Basil Pesto Sauce. And it is Vegetarian!
Huh? But isn’t pesto sauce vegetarian already?
Nah! Not all the time. Especially, if you are the kind that reads labels like me, who educates yourself. OK, let me explain.
Freshly Made Pesto!
Rennet
If you are a vegetarian and you love cheese, this may come as bad news to you. Many varieties of cheeses sold in stores contain an enzyme called rennet. Rennet is extracted from the fourth stomach (ruminants have 4 stomachs) of young, unweaned (yes, they are still drinking their momma’s milk) calves and goats. My research says these young ones are not killed for the rennet, but rennet is a by-product of the veal industry. Several varieties of cheese like Parmesan, Romano, Manchego contain rennet.
In recent years, with the increase in demand for vegetarian products, some companies are replacing animal rennet with microbial enzymes. If you are particular about what you are eating, look for cheeses labeled “for vegetarians”, and better yet, read the ingredient label. I honestly haven’t found much difference in taste between cheese made with animal rennet vs. microbial rennet. But, I am no cheese aficionado either!
Vegetarian Parmesan Cheese
Basil Pesto Uses
Replace your tomato sauce on your pizzas. The word ‘flavor’ will take on a whole new meaning.
Use it over your toast. Lightly toast your bread and smear this yumminess over it.
Instead of store-bought salad dressing, use this in your salads.
If you are into baking, add the pesto sauce into your bread mix.
Do you love bruschetta? Then, use this in addition (or as a replacement) to balsamic vinegar. You can check out my delicious Balsamic Caprese Salad for ideas.
Why not use this into stir fried veggies? Try it. I love this combination.
Last, but not the least, replace your red tomato sauce in your pasta with this pesto.
My Italian Basil Plant
Pesto Preservation
This pesto sauce freezes extremely well. I always make extra for the winter months when my basil plant dies. As soon as I make the pesto, I portion it into ice cube trays. Then, I freeze the trays. After several hours, when the pesto has solidified, I shake them out and store them in airtight boxes. Whenever I need pesto, it becomes a breeze to thaw out a small portion to use!
Raw Foods on our Blog
Don’t like slaving in your kitchen? Here are some “no cooking involved” recipes that you may enjoy:
- All Purpose “Uber Food” Blend
- Pickled Chili Peppers
- Yellow Mung Raw Onion Chutney
- Chilled Cucumber Dill Soup
- Spicy, Tangy Sprouts and Carrot Salad
- Raw Red Bell Pepper Soup
- Chia Seed Pudding
- Kaanji, a Fermented Drink
- Dehydrated Apples
- A Fruity-Nutty Trail Mix
- Avocado Chocolate Mousse
- Harvest Salad with Spinach-Apple-Pomegranate
- Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)
- Indian Lime Pickle
- Spicy Raw Carrot Pickle
- Delicious Carrot Cucumber Kosumbari Salad
- Dehydrated Masala Karela Chips
Basil is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It’s also a good source of calcium, magnesium, and omega-3 fatty acids. Basil has been shown to lower blood glucose, triglyceride and cholesterol levels. The healthy monounsaturated fats in good quality olive oil wards the body against stroke and heart disease. Nuts and seeds are high in Omega-3 and phytochemicals that act as antioxidants.
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Fresh Vegetarian Italian Basil Pesto
Equipment
Ingredients
- 2 Cups Italian Basil Leaves - Fresh. Packed, no stems
- 2 Tablespoons Pine Nuts - Or Walnuts. Sunflower seeds for nut-free
- 3 Cloves Garlic - Large
- 1/2 Cup Olive Oil - Use a high-quality product
- 1/2 Cup Parmesan Cheese - Freshly grated
- 1 Teaspoon Black Pepper - Freshly ground
Instructions
- Wash and dry basil leaves. I water my plant early in the morning and pick when the leaves are dry. This ensures that the leaves are at their freshest best. You can use a salad spinner to dry commercial leaves. Separate the stalks from the leaves. Compost the stalks. Pack the leaves tightly into a measuring cup.
- Add basil leaves, pine nuts (or walnuts/sunflower seeds) and olive oil to a blender and pulse. Open the lid, mix and blend.
- Add garlic cloves and freshly grated black pepper powder. Blend everything.
- Add freshly grated parmesan cheese and pulse (don't blend).
- Scoop the pesto and garnish with pine nuts. Refrigerate and use within the next 5-7 days. Or freeze in ice cubes for later use.
thanks for the recipe. You suggested freezing after adding the cheese. Does this freeze well and taste ok for later use? I always freeze without adding cheese and add it at the time of using it.
Yes, it freezes very well with the cheese blended in, with no change in taste. The little cubes allow me to thaw only what is needed. After making the pasta, or smearing it on toast, I grate a little extra parmesan, for the added fresh flavor.
I followed this recipe and made basil pesto and it was utterly fresh and delicious! I am never going back to store bought pesto ever again! Thank you, HI! ❤️
So thrilled to hear that, Uma. And it is easy to grow basil in Dallas. You can have a continuous supply of it. 🙂