JAQ - can i have your vegan basil pesto recipe plz?

I would like this too, since I'm a lactard

man, I just smash up a fat clove of garlic with about 1/2 tsp of coarse salt (sea or kosher) and about 1/4 - 1/3 cup of olive oil, then smash in 3 - 4 oz of pine nuts (1/2 a package or so from Trader Joe's - sometimes if I'm feeling fancy, I'll dryroast them in a hot skillet first. Just keep them moving around in it until they are brown.) Then finally, whiz in a big handful of fresh basil leaves and some more olive oil if it needs it. You can pound it all up with a mortar and pestle, or zoom up with an immersion blender (kinda of a mess!), or in a food processor.

we've got one of those hand-held blender thingies: dare i use it for this or will it send shit flying all over the kitchen?

and thanks!!

Yummmm
I need to garden so I can grow massive quantities of basil and make a ton of this to freeze and eat all year. You recipe is basically how my mom makes it, but without the cheese.

oh that reminds me: is this stuff freezable?

Yes to the handheld (immersion) blender and yes, it makes a huge mess, so figure out somehow to cover the bowl (4 strips of plastic wrap, 2 sideways with a gap for the handle, 2 up and down with the same size gap so you have a square in the center of the bowl w/ the handle of the blender sticking out, can work and give you some mobility w/ the blender). Yes also to freezing - try it in an ice cube tray so you can then use a cube or two at a time and not have to thaw the whole deal.

i have made this and it's come out good (but i don't really like pesto so for me it was meh) http://theppk.com/recipes/dbrecipes/index.php?RecipeID=58 . vegans may enjoy the cheesy taste of nutritional yeast. i grew the basil and foraged the mint from an alley down the street!