Basil Pesto with Poppy Seed Oil
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PREP TIME 15 mins
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COOK TIME 0 mins
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TOTAL TIME 15 mins
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YIELDS 2 - 4 servings
Ingredients
2 cups fresh basil leaves
1 clove garlic
1/4 cup walnuts
1/2 cup Ostro Organics Poppy Seed Oil
1/2 cup finely grated pecorino or parmesan cheese
salt & pepper to taste
To add a little spice add a teaspoon Ostro Organics Chili Oil
Instructions
- Add the basil and poppy seed oil in a bowl and mix with a hand blender.
- Then add the walnuts, a teaspoon of chili oil if you would like it spicy, and the Parmesan cheese. Mix well with the hand blender.
- Add salt and pepper to your liking.
- Put the pesto into a glass jar and top it with some more poppy seed oil before closing it with a tight fitting lid. Well sealed it will keep up to a month in the fridge.
Description
Pesto is simple to make and a versatile sauce or dip for pasta, meats, or vegetables. Joanne uses a food processor, which makes it quick. You can also make it by hand using a mortar and pestle or a hand mixer. (my preferred way of making a quick pesto as there is less to clean up afterwards)
Joanne's Tip:
Make the pesto vegan by substituting the cheese with a non-dairy cheese or add roughly 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy in flavor and texture.
Our favorite ways to use Basil-Poppy Seed Pesto:
- Toss it with hot pasta
- Mix it into dips and spreads
- Pesto flatbread all the way!
- Spread it onto sandwiches
- Mix it into salad dressings
- Toss with vegetables for extra flavour!
- Add a spoonful to soups before serving
- The spicy version works very well of freshly BBQ'd veggies and meats!
