Vegan Basil and Cilantro Pesto
Ingredients:
3 cups loosely packed fresh basil leaves
2 cups loosely packed fresh cilantro leaves
1/3 cup pine nuts
4 cloves of garlic
1 teaspoon sea salt
1/2 cup nutritional yeast
Juice from one fresh lemon
1/2 cup olive oil
2 tablespoons water
3 cups loosely packed fresh basil leaves
2 cups loosely packed fresh cilantro leaves
1/3 cup pine nuts
4 cloves of garlic
1 teaspoon sea salt
1/2 cup nutritional yeast
Juice from one fresh lemon
1/2 cup olive oil
2 tablespoons water
Preparation:
Put all ingredients into a food processor or high-powered blender, such as a Vitamix, and blend until nuts are ground and texture is smooth. Place in a glass container with tight fitting lid and keep in the refrigerator until ready to use. Usually keeps about 3-4 days.
Favorite uses in the McClure household:
Use instead of marinara sauce for the base of your pizza.
Cook up favorite pasta, steam some broccoli. Place pasta and broccoli in a bowl and mix in pesto sauce. Serve up with your favorite salad on the side! ENJOY!
Recent Comments