Vegan Pesto (A Recipe Template)
This vegan pesto is big on taste, zero on dairy. You won't miss the cheese, I promise. The nuts you choose influence the taste.
2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint and/or arugula
1/2 cup shelled pecans, walnuts, pine nuts or cashews
1-2 cloves fresh garlic
1/4 to 1/2 cup good quality extra virgin olive oil, as needed
Sea salt, to taste
Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt, to taste. Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green. Makes roughly a rounded cup.
Note: Pesto can darken if heated so add it to hot dishes at the very last minute if the color is important to you.
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