Try this fresh pesto over any pasta of your choice - it works especially well with thinner noodles such as spaghetti or angel hair. Making pesto at home is a great way to ensure that it has more basil than olive oil, as commercial versions can be awfully oily! Plus, of course, most commercial versions contain cheese.
In a food processor, combine 2 cups loosely packed basil leaves, 1/3 cup grated 'cheese' (the original recipe called for Parmesan; I used the vegan Mozzarella from Galaxy Foods), 1/4 cup vegetable broth, one tablespoon coarsely chopped walnuts, one tablespoon olive oil, 1/4 tsp. each of salt and black pepper, and one minced garlic clove. Process until smooth.
You'll have about 3/4 cup pesto total. A quarter cup is 120 calories.
vegan cheese $3.39
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html