November 21st, 2024
Recipes
Vegan Basil Pesto
Valentina P
- Difficulty
•
- Time 10"
Excellent pesto needs two things - very fresh basil and good quality olive oil. Rather than using parmesan, cashews and pine nuts give this pesto a naturally cheesy undertone without compromising the fragrant herb. Grind down the nuts and garlic before adding the basil for the brightest flavor. Check out the recipe notes below for how to make this pesto without a food processor too.
How To MakeDiet Type: Plant-based
Shopping List
- 2 1/2 cups fresh basil, leaves only (about 40 grams)
- 33333333/100000000 cup extra virgin olive oil
- 1/4 cup raw cashews
- 2 tablespoons pine nuts
- 1 garlic clove
- 1/4 teaspoon salt
Instructions
- Step 1: Pick the leaves off of the basil stems. Discard any leaves that are brown or wilted. Set aside.
- Step 2: Place the pine nuts on a dry frying pan over medium heat. Toast the nuts, stirring often, for 2 to 3 minutes. They will be ready when the sides begin to turn golden and smell fragrant. Keep an eye on them - pine nuts can go from toasted to burnt very quickly. Once toasted, transfer the nuts immediately to a plate.
- Step 3: Add the cashews, toasted pine nuts, and garlic to a food processor (there's no need to mince the garlic beforehand). Pulse the nuts until they are finely ground, about 15 to 30 seconds. Add the basil leaves and place the processor top back on. With the motor running, add the olive oil in a slow stream until the pesto is mostly smooth, about 30 seconds to 1 minute. Occasionally stop to scrape down the sides of the food processor. Stir in the salt.
- Serve: That's it! Toss your pesto with pasta, spread onto toasted bread, or mix into vegetables. If using this with a pasta, check out the notes below. This will make a bit less than 1 cup(s) of pesto.
Recipe Notes
Note 1: To use this with pasta, cook the pasta in a large pot of boiling salted water, stirring often, until al dente. Reserve a mug full of the starchy pasta cooking liquid, then drain. Toss the cooked pasta with some of the pesto, adding in a little splash of the reserved pasta water to loosen the sauce to your desired consistency. Enjoy. Note 2: To make this pesto without a food processor, begin by smashing the garlic clove with the flat side of a chef's knife. Sprinkle the salt on top of the smashed clove work the salt and garlic together until it forms a rough paste (still using the flat side of the knife). Finely mince the nuts, working in the garlic and smashing with the flat side of the knife as needed. Mince the basil and work it into the nut mixture until it reaches a fine consistency. Transfer it to a bowl. Add the olive oil to the bowl and stir, until a chunky pesto is formed.
Nutrition
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What you should eat next
Vegan Basil Pesto
PT10M 2 1/2 cups fresh basil, leaves only (about 40 grams) 33333333/100000000 cup extra virgin olive oil 1/4 cup raw cashews 2 tablespoons pine nuts 1 garlic clove 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
