@feedtheswimmers

Vegan Pesto. I start with a big handful of basil and adjust quantities and type of nut/seed to suit my mood. I lightly toast what I choose to use for richer flavor. I store in a glass jar and cover with a thin slick of olive oil to create an airtight seal. This way, it will keep well in the fridge for a couple of weeks (if there’s any leftover). It also freezes beautifully. Make sure to blend on a lower speed to keep the texture uniform and keep some from over processing. Pizza on the cover: pools of pesto lay beneath the cheese. It’s so so good this way when you bite in. #f52community #pesto #veganpesto #vegan #basil #pinenutsforever