Now that we have an organic produce co-op, I've been making pesto
Originally, pesto was tons of herbs flavored with a bit of cheese,
unlike today's basil-flavored cheese stuff.
So it's easy to make vegan.
Instead of the parmesan I use brewer's yeast, or soy/rice parmesan,
or a mixture of both.
Combine all ingredients EXCEPT OIL in the bowl of a food processor.
- 1 bunch fresh basil (a nice full handful)
- 3/4 cup pine nuts
- 5 whole cloves garlic
- 1/2 tsp salt
- several fresh grinds of black pepper, or 1/2 tsp already ground
- 2 oz tofu
- 1/4 cup yeast and/or soy parm
- 3/4 cup extra virgin olive oil
Process until semi-smooth.
With processor running, add oil in a continuous stream.
Toss with pasta, serve on toasted bread with tomatoes, etc.
All of these amounts are approximate.
Adjust them to your own taste.
It's pretty hard to mess up.
I often use other herbs besides basil.
Right now there's a cilantro pesto in the fridge, and last week
Walnuts or almonds can be used in place of the pine nuts, which
are awfully expensive.
I prefer walnuts.
If you like tons of garlic, add as much as you want, but the more
garlic you add the longer you should let it sit before eating.
Pesto keeps very well and is delicious the next day.
It freezes well, too.
A dash of Dr. Bronner's liquid aminos is nice in pesto.