PERFECT PESTO - VEGAN
- 3 cups fresh leaves (compressed)
or any other kind of nut - 1 cup
- 10 cloves
Juice - ¼ cup
or Peanut Oil - ¼ cup
cup olive oil
- 1 teaspoon
Pepper - 1 teaspoon
Yeast - 2/3 cup
the basil, pull the leaves off the stem and measure by pressing firmly down into
a measuring cup. Based on how many cups you have, you can adjust the rest
of the ingredients.
a food processor, grind the nuts and garlic. Add Lemon Juice, Oil, Salt
and Pepper and process until smooth.
the Basil leaves and process until smooth, one cup at a time. Scrape down
the sides of the food processor, add Nutritional Yeast and process until smooth.
and correct seasoning as desired. Scrape down the sides of the food
processor and process until smooth.
over pasta, tossed with steamed green beans or as a dip
in bags or containers, drizzle olive oil over the top and freeze or keep in the
refrigerator for up to 5 days.
2 cups - eight 3-tablespoon servings or a dozen 2-tablespoon servings
pesto is rather thick. To thin for serving, add a little of the water that
the pasta was boiled and/or more oil.
Perfect Cilantro Pesto, use peanut oil and peanuts. This also freezes
prefer roasted, salted nuts. If using unsalted nuts, you may want to add
can freeze pesto into 2 tablespoon cubes using an ice cube tray. After
they are solid, store the cubes in freezer bags.