12 March 2012

Vegan Pesto (from about.com)

Written by  Adam Friedman
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Total Time: 10 minutes

Ingredients:

  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation:

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 rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.

Adam Friedman

Adam Friedman

Adam Friedman is a web designer living in Portland, Oregon. Adam lived and worked on the farm during the summer of '94 and returned for part of the summer of '95.

Website: www.ovenlight.com
More in this category: Kale Pesto »

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