Wednesday, August 6, 2008

Classic Basil Pesto

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.

basil $2.99
vegan cheese $3.39
walnuts $4.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance