It is basil season!!! This means pesto season! Pesto is great on crackers, on pizza, on omelets, with chips!! It freezes well. Freezing retains the flavor of the basil better than dried any day!! Put it into ice cube trays, thaw it as desired....all winter long if you store up enough!
I always end up using cashews for pesto. Pine nuts are soooo expensive. However, I found a deal on the infamous pesto ingredient, pine nuts, at a scratch and dent grocery store. I bought an entire case for $2.o0. I am happy to report that cashews are just as yummy, I have not been missing anything. I love a good deal however and will continue with the pine nuts as long as they are cheaper than the cashews!!
I was even MORE excited to learn that avocados make a FABULOUS trade for any nut in the pesto!! This is an especially big win since avocados regularly go on sale!! I thought you might enjoy this variation as well and so here it is!
2-3 ripe avocados
10 nice sized fresh basil leaves
1/2 cup Parmesan cheese
1-2 cloves of minced garlic or to taste garlic powder
sea salt to taste
1/2 T of fresh lemon juice
Blend all ingredients in a food processor until smooth. Serve on pasta, pizza, crackers or with chips!
**Dairy free???? Substitute the Parmesan cheese for 1/2 cup of nutritional yeast