Earth Day is EVERY day at Seaport! Today our Executive Chef, Richard Rayment, planted basil seeds in our Plaza garden, in preparation for making this Vegan Basil Pesto.
We encourage you to try his recipe. Enjoy!
Vegan Basil Pesto
Makes 1 Cup
1 ½ cup fresh basil leaves
1/3 cup almonds
1/3 cup salted pistachios
1/4 cup unsweetened green tea, cold
2 large, peeled garlic cloves
1/2 lemon, grated
1/4 cup extra-virgin olive oil
Add basil, almonds, pistachios, tea, lemon zest to a food processor, pulse a few times.
Drizzle in the oil while pureeing. Continue to process until the mixture makes a coarse paste, season with salt and freshly ground black pepper.