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Basil Pesto

Pesto is traditionally made from only a few key ingredients—basil, garlic, pine nuts, and Parmesan cheese. Of course, there are variations, but most recipes include these four ingredients. This means that the classic sauce is naturally vegetarian and can be easily veganized by omitting the cheese or replacing it with a vegan alternative.

Warm pasta enhances the flavors of this pungent sauce, but it’s definitely not your only option for serving. Get a little crazy and try it on pizza, on a sandwich, as a marinade for tofu before it is baked, or even in lasagne.

Vegan Pesto

Basil Pesto

3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup soy Parmesan cheese

  • Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until the mixture is ground into a paste.
  • With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended.Transfer to a bowl and stir in the soy cheese.
  • Cover and refrigerate until ready to serve.
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  • saywhat24 says:

    how can you veganize this recipe if vegans dont eat eggs. pasta is made from eggs

  • Suz says:

    Basil pesto is my favorite thing ever – growing your own basil is so easy to do (you can even grow it in a flower pot on your back patio!), and snipping the basil fresh RIGHT before you make the pesto really makes it sing. You can also freeze it in an ice cube tray and put in a freezer bag – makes perfect single-servings to throw into hot pasta!