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September 29, 2020This is about...
Vegan Pesto---YUM!
Vegan Pesto---YUM!
OK. BEFORE YOU TURN THE DIAL, JUST BECAUSE THERE'S NO CHEESE IN THIS PESTO RECIPE, I'LL ASK YOU TO PLEASE RECONSIDER. Give it just one try. I promise you won't be disappointed. This has all the creamy, bright flavors of the original. And, frankly I like this version just as much as the original---maybe even better.
IT DOES REQUIRE ONE UNUSUAL INGREDIENT, NUTRITIONAL YEAST. Maybe you've heard of it before, maybe not. It's a popular nutrient-rich, vegan seasoning that is remarkably similar tasting to Parmesan cheese. Add a splash of lemon to the mix, to make up for that little kick of acidity that a parmesan would be adding, and you have a pesto that you can be proud of.
This is the brainchild of Food 52's Gena Hamshaw. And I love it. You can choose to use pine nuts, but I prefer walnuts in mine, and a little more nutritional yeast. Stir it into hot or cold pasta, rice, or soups. Or, use it as a sandwich spread, or a topping on freshly sliced summer tomatoes or grilled veggies.
LESSONS Learned:
1. A food processor is invaluable. Traditionally, pesto is made in a mortar and pestle, but it's a lot more work.
2. Make sure to cover any leftovers, either in the fridge or freezer, with a thin layer of olive oil to help keep it fresh and stop any oxidation.
3. If freezing, pour into ice cube trays for easy portioning.
Vegan Pesto
(slightly adapted from Gena Hamshaw)
Ingredients:
2 cloves garlic
2 cups tightly packed fresh basil
1/2 cup walnuts or pine nuts
1/3 - 1/2 cup extra-virgin olive oil
1/4 teaspoon sea salt, or to taste
12 grinds freshly ground pepper, plus more to taste
1 Tablespoon lemon juice
3-4 Tablespoons nutritional yeast
Make the pesto:
Fit a food processor with the S blade, and with running drop the garlic cloves through the feed tube, to easily mince them. Alternatively, finely mince them by hand. Remove the lid and add the basil, walnuts or pine nuts. Pulse to combine, until the mixture is coarsely ground, about 10-15 times.
With the motor running, drizzle in the olive oil in a slow, thin stream. Add the sea salt, pepper, lemon juice, and nutritional yeast, pulsing a few more times to combine. Scraping the bowl down as needed. Taste and adjust for seasoning.
To store, top the pesto with a thin layer of olive oil (to slow down any browning from oxidation) in a tightly sealed container for up to a week in the fridge, or up to 3 months in the freezer.
Makes about one cup. YUM!
This is the brainchild of Food 52's Gena Hamshaw. And I love it. You can choose to use pine nuts, but I prefer walnuts in mine, and a little more nutritional yeast. Stir it into hot or cold pasta, rice, or soups. Or, use it as a sandwich spread, or a topping on freshly sliced summer tomatoes or grilled veggies.
LESSONS Learned:
1. A food processor is invaluable. Traditionally, pesto is made in a mortar and pestle, but it's a lot more work.
2. Make sure to cover any leftovers, either in the fridge or freezer, with a thin layer of olive oil to help keep it fresh and stop any oxidation.
3. If freezing, pour into ice cube trays for easy portioning.
(slightly adapted from Gena Hamshaw)
Ingredients:
2 cloves garlic
2 cups tightly packed fresh basil
1/2 cup walnuts or pine nuts
1/3 - 1/2 cup extra-virgin olive oil
1/4 teaspoon sea salt, or to taste
12 grinds freshly ground pepper, plus more to taste
1 Tablespoon lemon juice
3-4 Tablespoons nutritional yeast
Make the pesto:
Fit a food processor with the S blade, and with running drop the garlic cloves through the feed tube, to easily mince them. Alternatively, finely mince them by hand. Remove the lid and add the basil, walnuts or pine nuts. Pulse to combine, until the mixture is coarsely ground, about 10-15 times.
With the motor running, drizzle in the olive oil in a slow, thin stream. Add the sea salt, pepper, lemon juice, and nutritional yeast, pulsing a few more times to combine. Scraping the bowl down as needed. Taste and adjust for seasoning.
To store, top the pesto with a thin layer of olive oil (to slow down any browning from oxidation) in a tightly sealed container for up to a week in the fridge, or up to 3 months in the freezer.
Makes about one cup. YUM!