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All public Recipes -> Sauces & Seasonings -> Vegan Pesto

Vegan Pesto

By: Chris D.

Description:
Time:	25 min (10 min to prepare, 15 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
1 each bunch fresh basil (a nice full handful) 0.75 cup pine nuts 5 each whole cloves garlic 0.5 teaspoon salt, several fresh grinds of black pepper, or 1/2 tsp already ground 2 OZ Tofu 0.25 cup yeast and/or soy parm 0.75 cup extra virgin olive oil
Directions:
Combine all ingredients EXCEPT OIL in the bowl of a food processor. Process until semi-smooth. With processor running, add oil in a continuous stream. Toss with pasta, serve on toasted bread with tomatoes, etc. All of these amounts are approximate. Adjust them to your own taste. It's pretty hard to mess up. I often use other herbs besides basil. Right now there's a cilantro pesto in the fridge, and last week was basil-mint. Walnuts or almonds can be used in place of the pine nuts, which are awfully expensive. I prefer walnuts. If you like tons of garlic, add as much as you want, but the more garlic you add the longer you should let it sit before eating. Pesto keeps very well and is delicious the next day. It freezes well, too. A dash of Dr. Bronner's liquid aminos is nice in pesto.
Notes:

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