Basil Mint Pesto
Submitted by Isa
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| prep time: 10 minutes | cooking time: n/a | makes 1 1/2 cups |
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| The nutritional yeast makes this pesto creamy. Serve over pasta and vegetables or spread on some italian bread and toast it. |
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Equipment:
Blender
Ingredients
2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/4 cup nutritional yeast flakes
1/4 teaspoon salt
Directions
Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once.
Combine the basil mint and oil in a blender until smooth. Add the toasted walnuts and garlic and blend until pureed. Add the lemon juice, nutritional yeast and salt and blend once more. It's now ready to be used or stored in the fridge in an air tight container. |
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Reviews (add your own)
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| Denise wrote on Saturday October 04th, 2003 11:59 PM |
 four soybeans |
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Amazing! Bravo! I suggest you try only Isa's recipes because they are always so amazing. I spend so much money on vegan cookbooks, but none have a recipe for vegan pesto that comes close to this one. |
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| Corbin wrote on Saturday November 01st, 2003 08:34 PM |
four soybeans |
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Thanks you ppk! |
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| Joshua wrote on Friday November 14th, 2003 08:39 AM |
four soybeans |
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Yummm! I made mine with ravioli instead of gnocchi, and skipped the wine, but yessirree, this is probably the best vegan pesto dish I've tasted. |
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| Rayna wrote on Thursday March 25th, 2004 10:50 PM |
four soybeans |
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This recipe is delicious! Not to mention that it smells amazing, which you don't get from store-bought stuff. I'm planning on trying it with pistachios next!
Note from Isa: That's a great idea! |
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| FabKae wrote on Monday July 26th, 2004 03:36 AM |
four soybeans |
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This is a really wonderful recipe. I realized that I left the salt out the day after but it was fine with out it. I made it with some quinoa and it was really warm-fuzzy style yummy. |
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| Heather wrote on Wednesday March 02nd, 2005 08:53 PM |
 two and a half soybeans |
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I'm wondering if we made this incorrectly. The pesto was so dry and dirt-like that it was hard to eat. For our two cups of basil, we used the chopped leaves that are found in spice containers. Also, we used a food processor instead of a blender. Could either of these things have screwed it up? Seriously, ours was like eating earth scooped out of the ground. But I know this could be a delicious dish, so I want to know where I went wrong. Thanks!
EEK! It's fresh basil not dried! - Isa |
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| Benji wrote on Sunday December 18th, 2005 04:36 AM |
 three soybeans |
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Quite tasty. Instead of just walnuts, I used a mixture of pine nuts, walnuts, and cashews in a 3:2:1 ratio --- I think any combination of these nuts will work well.
I used the pesto on butternut squash ravioli from Whole Foods, and I think I will try it on pizza next! |
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Tips |
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| To store pesto long-term, store it in an ice cube tray in the freezer. Every time you want to use some, just thaw a pesto ice cube. |
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