Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed
Pine Nut Basil Pesto
1-1/2-2c fresh basil, lightly packed
1/3c raw pine nuts, sprouted if possible
2T sweet mellow white miso
2T nutritional Yeast
1/2c extra virgin olive oil
2 cloves garlic, chopped
½ lemon, juiced
2t brown rice vinegar
Salt and pepper
In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.
Amazing soup. JUST AMAZING. If the tomatoes are not sweet on their own, add a bit of sweetness with your favorite sweetener. I used Thai Basil to flavor this soup, being a fresh soup, any fresh herbs would be superbly paired against a late summer, early fall tomato; cilantro, italian basil, rosemary, thyme, etc. Serve with some crusty bread and a large leafy green salad this makes for an exceptional simple and satisfying meal.
Summer Tomato Soup
3c chopped fresh tomatoes
1 one onion, medium dice
3t extra virgin olive oil
2t raw agave or maple syrup
½ fresh jalapeno or cherry bomb pepper, small dice
1/4t fresh black pepper
1/2t pink salt
2T fresh basil
1 veggie bouillon or replace the water with veggie broth
Heat up a soup pot over medium heat. Add the olive oil and the chopped onions. Sautee until they are just golden. Add the fresh jalapeno, salt and pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh basil, adjust seasonings and serve. YUM!
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
This is not your every day pesto…this pesto is slightly more badass- it could be I am bias seeing as my Thai basil plant took off and my Genovese basil did not….Still, this is a twist between an asian nut sauce, a hoisin sauce and a traditional pesto- are you feeling what I am saying? It’s raw, slightly sweet and dark in flavor, and the ingredients are straight forward- you could even use other kinds of basil and it would still be fantastic. I made it today in less than 15 minutes. I can use it as a sauce for cold noodles, hot noodles, a dipping sauce for grilled tofu, or a spread on a grilled tofu sandwich. I am thinking that I will most likely have this over noodles tonight or in fresh rolls tomorrow! YUM.
Thai Basil Pesto
2c fresh Thai basil, lightly packed
1/3c raw sprouted almonds
2T brown rice miso or another dark miso
2T extra virgin olive oil
1 cloves garlic*opt
½ lemon juiced
1 1/2T Raw agave, 5 deglet dates, or raw local honey
1t ume vinegar
½ fresh jalapeno or chili pepper
2t hot toasted sesame oil
1/4c unrefined toasted sesame oil
Salt and pepper
Pinch cayenne pepper
Water if needed
Place all of the ingredients in a blender, and process.Blend until smooth and creamy; add the water for desired consistency- up to a 1/4c. Adjust the seasonings to taste (sweeter, saltier etc) to desired final result. Excellent for use in fresh rice rolls, on grilled or broiled tofu, on sandwiches, over soba or your favorite pasta. Delicious!