Thursday, December 13, 2012

Vegan Pesto

I love pesto. It tastes divine and is a wonderful way to incorporate more greens in your diet. It's great to have on hand in the fridge and/or freezer. In our house it's always a winner- on pasta, toast, in sandwiches, as a vegetable dip, sauce, flavouring addition to a recipe or straight off the spoon! 

Pesto freezes perfectly in ice cube trays to allow for super easy pasta meals. If you've got the money pine nuts taste best but for grad students like me it's usually almonds, cashews and walnuts we have on hand... either way this recipe never fails- simply adjust to taste and texture!

Vegan Pesto
Pesto (makes 2 cups- need 1/2 cup for the recipe)
1 cup raw almonds
1/2 cup raw cashews
1 cup nutritional yeast
4 bunches/cups of herbs (I used coriander/cilantro for a change but basil or parsley tastes amazing too)
4 cups spinach (optional)
Water - drizzle as desired to thin
Freshly cracked black pepper to taste
Salt to taste
  • Blend nuts until they form a crumb
  • chop herbs (including stalks) finely
  • add all other ingredients to the blender
  • adjust seasoning to taste
  • add water to thin to your desired consistency (I like mine thick)
  • Enjoy! in recipes, as a dip, spread or flavoured nut butter...
  • Keeps well in the fridge for a week or months in the freezer
This is another more recent batch of spinach pesto, that we actually had some pine nuts for! As you can see the more water you add to augment the consistency the lighter it becomes...
All the best,







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