Vegan Pesto
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Ingredients
  • 3 large bunches of basil (about 3 cups packed basil leaves)
  • ¼ cup pine nuts, lightly roasted
  • 3 garlic cloves
  • ½ tsp coarse salt
  • ¼ cup extra virgin olive oil, plus extra for storing
Instructions
  1. Heat a small frying pan over a low heat. Lightly toast the pine nuts until golden, stirring them frequently. Remove from heat and allow the nuts to cool down.
  2. Gently wash the basil, pulling all the stems off and preserving only the leaves. Extra tender stems can be included. Remove the excess water and allow the leaves to dry on a clean towel.
  3. Add the garlic, basil leaves, and toasted pine nuts into a food processor cup and process well. If needed, stop the processor a few times to scrape the pesto from the sides with a spatula.
  4. Pour the extra virgin olive oil slowly and continue processing until the pesto is creamy. Taste the sauce and season it to your taste.
  5. Pour the pesto into a jar and cover with some extra EVOO to prevent oxidation, then seal the container and store it into the fridge for up to two weeks.
  6. For freezing, add pesto to small freezer-friendly containers and cover the sauce with some extra EVOO.
  7. Makes approximately 250 mL.
Nutrition Information
Serving size: 1½ Tbsp -- Calories: 75 kcal, Fat: 8 g, Carbohydrates: 1 g, Sodium: 118 mg, Protein: 1 g
Recipe by foods&foodies at https://foodsandfoodies.com/2017/09/vegan-pesto/