Last night, I had a craving for noodles with something other than marinara sauce, so the boyfriend and I decided to make vegan pesto from scratch. I’ve made this exactly once in the past, using Daiya cheese, but since we didn’t have any vegan cheese on hand, we had to use a completely cheese-free recipe.
One of the first results was a recipe from About.com, a site which surprisingly has some pretty simple and kind of delicious vegan options. We made it exactly as stated, but both of us (who are definitely garlic lovers) agreed that there was too much garlic in this particular recipe, so we decided that the next time we make it, we’ll cut it down from five cloves to four.
Otherwise, this tasted super good, and the colour (as you can see) is fantastic. It didn’t spread as easily as we would have liked on the noodles, but the consistency was still tops.
-Combine 1 1/2 cups fresh basil, 1 cup pine nuts, 1/3 cup olive oil, 1/3 cup nutritional yeast, 4 cloves garlic, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
-Pulse or process until at the desired consistency, then serve what you want and store the rest in an airtight container in the fridge.