Yesterday was my last day of undergraduate classes ever!! I can’t believe it’s already here. It felt like it would never come and now I wish it never had! No that’s not entirely true, but it is bittersweet. Now onto finals and then I will share more about my upcoming plans with you!
Today’s post is a DELICIOUS recipe that Ethan and I came up with. Sorry for the yellow-y pictures, the lighting and wall colors in my apartment do no justice to photography. Anyway, we were in the mood for Italian and I was craving pesto. I haven’t had pesto in a while due to the cheese found in it, and really hadn’t had the desire to make it for myself. Until now. As you all know, I have had some Truffle Oil sitting in my cabinets lately and am trying to be as creative with it as possible. It is a very strong flavor (and expensive) so you have to be careful of how you use it. Well Ethan and I were browsing the isles of Whole Foods and it just came to us, he said: pasta with shiitake mushrooms and asparagus, I said: Vegan Truffle Pesto! It was perfect, delicious, and very very very easy. That’s the beauty of it, actually… it sounds very sophisticated but takes all of 7 minutes to make.
Vegan Truffle Pesto:
2 Cups loosely packed fresh basil
1/2 Cup unsalted pine nuts
1/4 Cup high quality olive oil
3 Tablespoons truffle oil
2 Cloves garlic
Salt+Pepper to taste
In a food processor, blend all ingredients together until desired consistency is reached. Taste and add additional truffle oil or salt and pepper if needed.
Have you ever made your own pesto?
What’s your favorite way to enjoy basil?