It's Basil Time!
Sep 04, 2024
It's Labor Day weekend and I am teaching Ayurveda at Floyd Yoga Jam. It is a glorious weekend and I am so grateful to be welcomed back to this sweet gathering in my town.
I prepped a bunch of food before I left for this wonderful weekend of yoga, music, learning, and friends. Among the things I made to share was a yummy batch of pesto, made with basil from our garden.
If your basil has been as prolific as ours, you are gonna want to make a few batches of this too because your future self, longing for the tastes of summer in the midst of winter, will thank you.
I make my pesto without cheese so it is easy to heat up later without dealing with cheese clumping.
Here is my basic recipe.
Hannah's Summertime Vegan Pesto
5 packed cups of fresh basil
3-5 cloves garlic
1 cup of walnuts
1/2 cup of olive oil
salt and pepper to taste
splash of lemon juice (optional)
Put all ingredients in a food processor and process until it makes a creamy paste. (If not all of the basil can fit at one time, blend some of it and then add more fresh leaves).
Put some into ice cube trays to freeze for the winter (pop them out once frozen and store in a ziplock bag or freezer container) and keep some to have fresh now! This pesto is great on steamed veggies, pasta, sweet potatoes, and more.
I hope you are having a wonderful weekend and enjoying the bounty of nourishment around you.
With love and light,
Hannah
Download the Doshic Clock so you can live in rhythm
for health and happiness.
