Mmmmmm, Fresh Pesto! And it's Vegan! And it's just tooooo delicious! The other day I noticed the basil in my garden getting kinda lofty, that's when I knew it was time. Pesto Time! Perfect as a pasta sauce, slather up a pizza base or serve with bread or crackers. This recipe is easy, quick and raw!
Pesto Recipe:
1 1/2 cup of Basil
1/3 cup olive oil
1 cup pine nuts
1/3 cup savoury yeast flakes*
5 average sized cloves of garlic
3/4 tsp salt
1/2 tsp black pepper
*Savoury yeast flakes are the easiest cheesy substitute that a vegan will find. You can get a bag from your local health food store or if that fails, online. It can be used to make loads of fine cheesy sauces, un-missable Mac and cheese (recipe coming soon), on toast, sprinkled on top of vegan bolognese instead of parmesan or even by the spoonful. Its non-active yeast and chock full of Vitamin B! Do make friends with Savoury yeast!
Method:
Combine all ingredients in a food processor until the nuts are ground. Try not to over process; you still want it somewhat chunky. That’s it! You are good to use as you like!
I used my Pesto with gluten free buckwheat pasta and some quick fried mushrooms and brocollini (add a little pesto to fast track that flavour!). Combine veggies with cooked pasta over a very low heat until well mixed. This I served up with some fresh toasted garlic baguette slices. Dinner is SERVED!
