What do you do with 20 pounds of basil? Make enough pesto to last all winter. As vegans, we'll be eating pesto pizza, pesto linguine, and pesto covered toasted breads as the weather gets cold.
My wife has diligently plucked all the best leaves, visited Trader Joe's to stock up on pine nuts, and bought a box of Yellingbo olive oil. Here's our recipe:
2 cups fresh basil leaves
1/3 cup organic extra virgin olive oil
1 cup pine nuts
1-2 tablespoons garlic
1/3 cup nutritional yeast
Combine all ingredients except oil in a food processor until nuts are ground. Add oil until texture is creamy. Pesto should still have some texture (not too pureed). Freeze extra in small containers for future use.