Tuesday, October 18, 2011

Vegan Pesto

As autumn turns more chilly, I have been harvesting and preserving the herbs in my herb garden. I dry most of them, but the sweet basil gets special treatment. Every bit of it is used to make pesto for the winter. It freezes nicely in small jars or zip-lock bags. When I need it for pasta, roll-ups, or as a topping for potatoes, I simply remove the package, run some hot water over the package, and it's ready to go. Here's my vegan version of this yummy dish! I don't think you'll even notice that the "cheese" of traditional pesto is missing! No cholesterol and tons of flavor!

Vegan Pesto

1 1/2 cups fresh sweet basil
1/4 cup olive oil
1 cup pine nuts, toasted in the oven
6 cloves garlic
1/3 cup nutritional yeast
3/4 tsp. salt

Place ingredients in a food processor and blend until all ingredients are chopped. Place in small containers. Use immediately or freeze for later use.

Note: I like to keep the ingredients somewhat on the "less than pulverized size", processing them only until the pine nuts are chopped.

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