Vegan Pesto
It's a dip. It's a sauce. It's is delicious and easy to make. You will never know the cheese is missing. You might want to double the recipe so you have it on hand. It freezes well too.
Ingredients
Handful pine nuts
About 2 cups fresh basil
3-5 garlic cloves
Juice of ½ lemon
1 teaspoon sea salt (or to taste)
1-2 tablespoons nutritional yeast
Good quality olive oil (you can use just water, or a combination of equal parts oil and water)
Add nuts, basil and garlic to the food processor and pulse. Open and add salt, lemon juice and nutritional yeast. With the processor running, add just enough olive oil to create pesto consistency to your liking.
Leftover pesto can be used on pasta, as a sandwich spread, as a sauce for rice dishes, sauce on pizza, thinned with water as a salad dressing or spread over roasted veggies. Pesto can also be frozen (try using ice cube trays to freeze it; then you can add it to soups and stews).
Pesto oxidizes quickly and will turn brown on top in the refrigerator. Place a layer of plastic wrap on top directly on top of the pesto (not on the container, directly on the pesto), or cover with a layer of olive oil.
Creative Options
Try different greens such as spinach, kale, parsley or swiss chard.
Mix 1 part basil and 1 part different green.
Add sundried tomatoes
Substitute different nuts instead of pine nuts; try pecans, walnuts, brazil nuts and/or cashews.
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