Sunday, August 29, 2010


Make this classic pesto while basil is at its peak! You can serve it stirred into pasta (or layer it between lasagna noodles for an easy lasagna dish!). It's also great over vegetables, or dolloped onto soup just before serving. I plan to make a more intricate recipe with the pesto for tomorrow night, but for tonight, try it at its simplest and best!

Place 2 peeled garlic cloves in a food processor, and process until minced. Add 2 cups packed basil leaves, 2 tablespoons pine nuts, 1/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper; process for about 10 seconds.

Whisk together 1/4 cup warm water and 3 tablespoons olive oil in a measuring cup. Add the oil mixture to the food processor, and process until blended.

1 tablespoon of pesto is 60 calories. If you store this in the fridge, cover the surface of the pesto with plastic wrap, otherwise it might discolor. Go ahead and double the quantities above to make a big batch, if you like - the pesto will keep for 2 weeks in the fridge!

basil $2.99
pine nuts $4.00
vegan cheese $3.39

No comments:

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