Fresh and easy to make. This pesto is perfect for spreading on a sandwich. If you want to use it as a pasta sauce, reserve some pasta water and mix it in with the pesto right before serving to thin. If you would like to add cheese (no longer vegan, unless using vegan "cheese"), sprinkle the cheese on the pasta just before serving. If the cheese is mixed in with the pesto, the hot pasta will cause the sauce to get lumpy.

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Name: Vegan Basil Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 6 cups basil leaves; 1/2 cup toasted pine nuts* cooled; 1 large clove garlic roughly chopped; 1/4 teaspoon salt; fresh ground black pepper, to taste; 1 teaspoon red pepper flakes, or to taste; 1/2 teaspoon lemon zest; 2 teaspoons fresh lemon juice; 1/4 cup olive oil

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INGREDIENTS

6 cups basil leaves
1/2 cup toasted pine nuts* ; cooled
1 large clove garlic ; roughly chopped
1/4 teaspoon salt
fresh ground black pepper, to taste
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 cup olive oil

Servings

INSTRUCTIONS

1. Place the basil, pine nuts, garlic, salt, black pepper, red pepper, lemon zest and lemon juice in a food processor then pulse a few times to roughly combine.

2. Scrape down the sides of the food processor bowl, then pulse in the olive oil, a little at a time. Do not over process.

3. Taste and adjust ingredients to your liking.

*To toast pine nuts, cook them for a few minutes over medium heat in a dry skillet. Stir occasionally to avoid burning. They will be golden brown (not dark brown) and fragrant when done.

Ways to use pesto: Use as a spread on a sandwich, spoon over scrambled eggs or an omelet, use as a garnish for soup, mix with hot pasta and a little bit of pasta water to loosen, serve over grilled fish, mix with tuna and mayo for a twist on tuna salad, or spoon over polenta.

NOTES

This pesto is perfect for spreading on a sandwich. If you want to use it as a pasta sauce, reserve some pasta water and mix it in with the pesto right before serving to thin. If you would like to add cheese (no longer vegan, unless using vegan "cheese"), sprinkle the cheese on the pasta just before serving. If the cheese is mixed in with the pesto, the hot pasta will cause the sauce to get lumpy.

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Vegan Basil Pesto

6 cups basil leaves
1/2 cup toasted pine nuts* cooled
1 large clove garlic roughly chopped
1/4 teaspoon salt
 fresh ground black pepper, to taste
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 cup olive oil

1. Place the basil, pine nuts, garlic, salt, black pepper, red pepper, lemon zest and lemon juice in a food processor then pulse a few times to roughly combine.
2. Scrape down the sides of the food processor bowl, then pulse in the olive oil, a little at a time. Do not over process.
3. Taste and adjust ingredients to your liking.

*To toast pine nuts, cook them for a few minutes over medium heat in a dry skillet. Stir occasionally to avoid burning. They will be golden brown (not dark brown) and fragrant when done.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 4 Servings

Calories: 40
Calories from Fat: 32 (80%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 114.4mg		3 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 0.9g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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