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vegan pesto

809 Views 8 Replies 9 Participants Last post by  celestialdreamer, 
M
Do you make your own pesto? Please pot your recipe.
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I'm not a recipe kind of gal, but I can tell you how I do it.

put a lot of fresh basil in the blender or food processor.
throw in some nuts--I think pine nuts (pignolias) are good, and so are walnuts--in there too.
blend away while you drizzle in some olive oil.
add salt to taste.
when it looks and tastes like pesto, presto, it's pesto.
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spinach
fresh basil leaves
pine or walnuts
a couple fresh cloves garlic
celtic sea salt
olive oil

blend till smooth! mmmmmmmm!
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A
to make a creamy pesto i use chopped

basil (fresh!)
garlic (fresh)
onion (fresh)
red bell pepper (fresh)

silky tofu
salt
pepper
raspberry vinegar (splash or two)

you'll want to heat it through in a skillet, and then toss pasta and fresh tomatoes into it. it's so delicious!
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Quote:

Originally Posted by kokonutmama View Post
I'm not a recipe kind of gal, but I can tell you how I do it.

put a lot of fresh basil in the blender or food processor.
throw in some nuts--I think pine nuts (pignolias) are good, and so are walnuts--in there too.
blend away while you drizzle in some olive oil.
add salt to taste.
when it looks and tastes like pesto, presto, it's pesto.

Thats pretty much what I do - + loads of garlic.

YUM!
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I do about 2 cups basil, 1 cup pine nuts, 2 cloves garlic, 1/4 cup or so of EVOO and a tsp or so of salt. IF I want creamy pesto I throw in an avacado.
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We use the recipe from Vegan Meditteranean Kitche, which is called "poor man's pesto" and is normally vegan. But we use pumpkin seeds instead of pine nuts since they have great EFAs. Basically, it's big handfuls of basil, 2 TB of roasted pumpkin seeds, a lot of garlic cloves, and several TB of olive oil in the food processor.
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These all sound delicious but here are some other ideas.
I add a couple of tablespoons of nutritional yeast, for a "cheesy" tang and some B vitamins.
If Basil is expensive and I'm making a big batch, I'll add some spinach (I'm lazy so I just use defrosted, frozen and chopped spinach) to bulk out the recipe.
I sometimes replace some or all of the expensive pine nuts with blanched almonds.
Pesto is delicious in all it's vegan forms.
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C
My recipe is the same as firefaery's but sometimes I had a little chickpea miso (it tastes the same as a white soy miso- we just don't eat soy).

I got the idea from a local company that sells jarred pesto...they have a vegan and a regular version. The vegan version has a tiny bit of white miso which gives it an interesting flavor instead of parmesan. Try it
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