First Frost! Vegan Pesto Recipe

We just had our first frost. We harvested all of our remaining basil, eggplant, tomatoes, peppers and some herbs in preparation for our first frost. Sarah made our pesto recipe with all of the basil. I have some kind of reaction to pine nuts and they change my tastebuds so that sweet tastes bitter for about a day or two. We substitute cashews for pine nuts. Our cashew based vegan recipe is below...you can add parmesan cheese if you want.

Fresh Vegan Pesto

4+ cups of fresh basil

1/3 cup olive oil (you know, 3 glugs!)

3 TBs lemon juice

1 cup raw unsalted cashews

5 cloves garlic

1 TSP salt

1 TSP black pepper

1 TBs parsley*

1 TBs oregano*

1 TBs thyme*

1 TBs sage*

1 TBs Italian seasoning

*I use fresh or dried depending on what I have growing

Put everything in a food processor (we have a 9-cup processor) and blend for 2 minutes or more stopping to scrape down the sides at least once.

We scoop portions into quart size freezer bags and squeeze out all air. Freeze until ready to use.