You'll need a food processor to make this vegan pesto sauce.
First, put in 2 cups of packed fresh basil leaves. I suggest buying a basil plant. We got ours at Harmons. It's not much more expensive than buying fresh basil and you get so much more. You can harvest the basil leaves you need from it, then keep growing your plant so that you can make pesto from it again.
Then, 1/4 cups pine nuts. Pine nuts aren't the cheapest. I recommend buying them from the bins where you can scoop them yourself and just buy as much as you need.
Next, add 2/3 cup extra virgin olive oil.
Last, add 2 cloves of garlic, then blend.
Recipe:
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 2/3 cup extra virgin olive oil
- 2 cloves garlic
Put all ingredients in food processor and blend well. Makes about 4-6 servings.
My favorite ways to eat this sauce are on pasta or bread. I like to put it in a bowl of pasta with broccoli and peas. You could do this with lots of other veggies too.
I also like to put some on top of slices of French bread, then I put it in the oven at 400 degrees for about 3-5 minutes so that it's really warm. If you're wondering whether or not French bread is vegan, this is a helpful article I recommend reading.
Most pesto sauces have parmesan cheese, and honestly I don't even miss it in this recipe. I started making my pesto sauce vegan before I was even vegan. I don't think the cheese adds much flavor and it makes it cost more.
Another delicious way to use this dairy-free pesto sauce would be on pizza. It would be really good with Minimalist Baker's Vegan Gluten-Free Pizza Crust. I hope you love making this!
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