Cranberry Walnut Pesto

Dan    Appetizers & Co., Recipes, Vegan     cranberries, pesto, preserve, quick and easy, sauce, spring, vegan, vegetarian

What you’ll need…

1 1/2 cups dried cranberries

1/2 cup walnuts

1 cup fresh basil (firmly packed)

3 cloves garlic

1 TBSP red wine vinegar

salt and pepper

olive oil (2/3 cup approx.)

Finally! I’ve had some time to post a recipe, even if it’s just a super simple one. These past couple months have been ridiculously busy, having a lot of different things going on, especially with Kick The KD, but I see more free time (and sanity!) on the horizon. I made this pesto to go as a garnish for a vegan caprese salad I made a couple weeks back. Just something to spice things up a bit. I definitely would not put this on a hot pasta dish, but it is great on crackers, in a pasta salad, or with a cheese like brie. Definitely a nice addition an at-home charcuterie board, if you’re planning a get-together any time soon! Send me an invite!

Place the first five ingredients in a food processor. Add a pinch of salt, and a good helping of ground black pepper. Slowly pour the olive oil into the food processor while pureeing. Stop once the mixture turns to a paste. Have a taste, add a bit more salt and pepper if needed. Then process a final time.

Remove from processor and store in the refrigerator in a covered container.

Yields 2 cups pesto

Total prep time…10 min

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