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Better Than Your Pesto

What you need: 

2 cups of FRESH basil leaves, with stems cut off
2 to 2 1/2 big cloves of garlic, sliced down the middle
1/4 cup of pine nuts
1/2 cup of extra virgin olive oil
1/3 cup of FRESHLY grated non-dairy cheese/veggie cheese/soy cheese

What you do: 

Add all the ingredients at once into a blender or food processor. Mix until almost liquified. Approximately 1-3 minutes.

Preparation Time: 
5 mins
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Not sure what I did wrong here...  But it tasted pretty off--not what I'm used to pesto tasting like.

I think my mistake was that I used a packed 2 cups of basil leaves, and then I added a bit too much tofu.  Anyway, I made it super tasty by adding more basil, more EVOL and more nutritional yeast.  Oh, and a bit of salt.

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i just mixed up a few jars of the most delicious pesto off of this recipe!!! I actually used the tofu/nutr. yeast suggestion, adding much more than I had initially planned. But it's SOOOOO good!!! Definitely my new pesto recipe.

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I substituted the "cheese" with tofu and nutritional yeast.  Ohh, and I used sunflower seeds instead of pine nuts.  Beautiful color!

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Waaaay too much cheese for my taste.  It was good on my cucumber sandwich but not as a dip.

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