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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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From: Lynn

Ok, I didn't dig this out last night, but I have a good Pesto recipe from Veggie Life (July '93).
Can easily be vegan and is good for that bumper basil crop:

  • 2 Tbs olive oil, almond butter
  • 3/4 C vegetable soup stock
  • 2 Tbs brown rice vinegar
  • 2 to 3 cloves garlic, finely minced
  • 1/2 tsp salt or 1 Tbs umeboshi plum viegar
  • 2 C fresh basil leaves or fresh parsley and 1 1/2 Tbs dried basil
  • 1/2 C crushed rye or wheat cracker crumbs
  • 5-oz can water chestnuts (about 2/3 C) drained and finely minced
1. In a food processor or blender, combine all ingredients except water chestnuts.
Add more water as needed to make a smooth, creamy mixture.
Put in a medium bowl.

2. With a wooden spoon, stir in minced water chestnuts.
Adjust seasoning to taste. Makes 1 Cup.

**per 2 TBS serving; 47 Cal; 0g Pro; 3g fat; 141mg Na; 0g chol; 1g fiber