Fresh pesto is always best and really easy to make with just a few ingredients. Try it with pine nuts or walnuts both versions are delicious!
Here is the full recipe with tips for toasting nuts and storage.
https://theyummyvegan.com/blog/pesto
#veganrecipes #pesto #vegancooking #basil
Pesto is great on pasta, but did you know it also makes a delicious sandwich spread, pizza topping, or can even be added to your favorite soups for a boost of flavor. It’s made with a few simple ingredients and plenty of good olive oil. Traditionally, pesto uses toasted pine nuts, but can also be made with toasted walnuts, which is what I did here. You can leave it thick or add more oil to make it runny. So go ahead and make some fresh pesto and try it on
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Recipe
Ingredients
1.5 oz (43g) fresh Basil, thick stems removed
2 cloves Garlic, peeled
1/3 cup (50g) toasted Walnuts or Pine Nuts
1/3 cup – 1/2 cup (33g-50g) finely grated Vegan Parmesan
1/3 cup (79ml) or more Good Olive Oil
1/4 tsp Salt
Optional: 2 Tbsp (30ml) Lemon Juice
Directions
1.Remove the thick stems from the basil before giving it a quick rinse and pat dry. Add it to a food processor along with the toasted walnuts, parmesan cheese and garlic. Pulse until nicely chopped.
2.With the food processor running, add in the oil starting with 1/3 cup. Allow the mixture to come together. If you prefer the pesto more loose / runny add more oil. Check for seasoning and adjust with salt if needed. Add in the lemon juice and pulse a few times to combine.
3.Store the pesto in an airtight container in the refrigerator for about a week.