![]() This recipe works perfectly with mild basils like sweet basil and Genovese basil, and is also delicious with spicier basils such as spicy globe basil, Thai basil, and purple basil. What Kind of Basil Can I Use?ĭid you grow cinnamon basil, and have no clue what to do with it? Throw some in your pesto. If you want to add a cheesy flavor to your pesto, and don’t intend to use actual cheese later on, I recommend adding nutritional yeast. That said, if you have Parmesan on hand while you’re making this pesto and want to add it, you absolutely can. And I love cheese.Īdditionally, if you want cheese in the finished recipe, it’s simple to grate fresh Parmesan onto your food when you’re ready to use the basil. Since getting to the grocery store is challenging right now, I call that a win.Īlso, basil pesto tastes absolutely delicious without any cheese at all. Leaving out the cheese cuts the cost.Ĭutting out the only perishable ingredient (aside from basil, which is probably growing in your garden), makes this recipe easier to attain if you’re cooking from pantry staples. Why skip the cheese?įirst, if you’re attempting to preserve a massive amount of basil, the cost of making pesto can add up pretty quickly. Traditionally, basil pesto includes cheese, usually Parmesan. If you’ve made all the basil recipes you can think of but still have more basil, you can also freeze basil leaves. This dairy-free basil pesto is the perfect way to preserve fresh basil and have the taste of summer all year long. I started making batches of basil vinegar, basil butter, and, of course, pesto. Recently, however, when I saw my plants becoming more and more massive, I knew that I needed to start cutting back and preserving larger batches of basil. Next, I moved onto basil simple syrup and basil lemonade. I started off the summer simply trimming back the basil when I wanted a fresh herb garnish for a meal, then I started making basil infused water. I’ve got at least seven basil plants in my garden, and no matter how often I cut them back, they seem to grow bigger and bigger each day. This easy dairy-free basil pesto uses nuts (like cashews, walnuts, or pine nuts), olive oil and garlic, and is the perfect way to use and preserve fresh basil from your garden. As an Amazon Associate I earn from qualifying purchases.
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