Oil Free Vegan Pesto
Oil Free Vegan Pesto
4 cups fresh basil leaves
1/4 cup fresh parsley sprigs
2 large garlic cloves, peeled
2 tablespoons pine nuts or walnuts, lightly toasted
2 tablespoons nutritional yeast
Pinch of crushed red pepper
1/4 teaspoon salt / 1/4 teaspoon course black pepper
Juice of 1 lemon
1/4 cup vegetable stock
Place all ingredients in the food processor. Process to chop ingredients. Slowly add broth to create a paste. Use immediately or refrigerate up to two weeks. Freeze for longer keeping.
*Note: To keep the pesto brightly green looking, I blanch the basil in boiling water very briefly then shock in ice water. The addition of parsley will also give the pesto a beautiful green appearance, as well as the lemon juice. To use pesto as a sauce for pasta, thin out the pesto by adding the pasta cooking water a little at a time until you reach the desired consistency.
spicegirlfla
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
3 Comments
Kristy
I’m using your pesto recipe for dinner tonight Linda. I hope that all is well. I’ve been thinking of you. Many hugs!
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Sweet T
I have been looking at this site for over an hour. I am Italian and wanted a home meal to cook and share with friends. see a lot of the recipes are what I grew up on as well. Thank you very much for recipes, too. Your pesto picture is simply done and beautiful. Love Pesto and also this site.
Thank you,
Sweet T