Passive-Aggressive Pesto (vegan)
Submitted by Anna
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| prep time: 10 minutes | cooking time: n/a | makes pasta sauce or body paint for |
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Passive because it's warm and smooth. Aggressive because it has 6 cloves of raw garlic in it.
I toast the pine nuts in a baking dish in the toaster oven at 350 for about 5 minutes--until most are brown and a few are almost burnt. |
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Equipment:
Food processor or blender (caveat: I've never tried it in a blender, but I think it would be ok.)
plastic baking spatula for getting it out of the food processor
Ingredients
3 to 4 loosely-packed cups fresh basil
6 cloves garlic
1/4-1/3 cup olive oil (I don't usually measure, instead I do a 4-5 second pour from a container with a plastic stopper and add more if needed)
1 tsp salt, or to taste
1/3 cup toasted pine nuts
1/3 cup raw walnuts
1/4 cup nutritional yeast
Directions
Puree basil, olive oil, salt, and garlic until creamy. Add the pine nuts and puree some more. At this point the pesto should be light green and well emulsified. Add walnuts and puree until there aren't any large chunks. Add more salt if you need to. Let sit for an hour or two before eating and it will taste even better. |
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Reviews (add your own)
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| john wrote on Tuesday November 21st, 2006 06:16 PM |
 three and a half soybeans |
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this recipe seems delicious (i havent tried it yet) but from my experience pesto comes out too runny from a blender and you are better off using a food processor |
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| caroline wrote on Wednesday October 03rd, 2007 04:06 PM |
three and a half soybeans |
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just finished, very good! when do you add the nutritional yeast? i swear i read the recipe.....i just sprinkled it in at the end with the walnuts |
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