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Pesto that knocked our socks off

February 8, 2009

Basil, garlic, pine nuts, salt, olive oil, cheese.  I went through oh so many combinations of these ingredients to find a pesto that knocked our socks off.  My food processor was pulsing away for ages.  And all the results were good…but not great.  Finally, at dinner one night, we decided we had found the recipe.  And who would believe it was vegan!

Classic Pesto (adapted from Vegan with a Vengeance)

1/4 cup toasted nuts (I have used pecans, walnuts, and pine nuts with great success)

3 cups packed basil leaves

3 cloves garlic

1 1/2 tsp coarse salt

1/4-1/3 cup olive oil

1/2 cup nutritional yeast (the original recipe says optional, I think it is essential, substitute grated parmesan or romano cheese if you must)

2 tsp lemon juice (this is the KEY ingredient!)

Pulse in food processor to desired consistency.

4 Comments leave one →
  1. February 8, 2009 12:45 pm

    Sounds delish!

  2. February 8, 2009 1:24 pm

    I’ve always wondered whether pecans would work in pesto. Thanks for the tip!


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