Vegan Pesto

Name: Vegan Pesto
Ingredients: 1 1/2 cups fresh basil; 1/3 cup olive oil; 7 tbsp Lemon Juice (just under a half cup); 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted); 5 cloves garlic; 1/3 cup nutritional yeast (just over 5 tbsp); 3/4 teaspoon salt; 1/2 teaspoon black pepper

8 ingredients

1 steps

Ingredients

1 1/2 cups fresh basil
1/3 cup olive oil
7 tbsp Lemon Juice (just under a half cup)
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast (just over 5 tbsp)
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions

1

Add the basil to a food processor, and let it run until the leaves are all mashed together. It is quite important that you use exact measurements when it comes to the basil. Also, as stated earlier, the result will turn out best when using very aromatic and strong basil. If your shops only offers the small and fragile basil plants, you might have to add some more of it. Blend in the nutritional yeast, the amount depends somewhat on the type you use. Start out with 3 tbsp, and taste your way from there. Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrate sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.