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Creamy Pesto

What you need: 

1/2 cup pine nuts
1/3 cup sunflower seeds
2-3 cloves garlic
1 teaspoon sea salt
2 tablespoons olive oil
1 cup basil, packed
3 cups spinach, packed
1 (12 ounce) package silken soft tofu, drained
squeeze of lemon, to taste

What you do: 

1. Blend nuts, sea salt, garlic, and oil until roughly mixed. Try to not to over blend as you'll need to blend in the other ingredients.
2. Add basil and spinach, blend well.
3. Add tofu and squeeze of lemon. Blend to desired consistency.
Keep in the fridge. This also freezes well, so be sure to make lots while you can get local basil. Or, better, use your own. You can also play with the nut ratio and the greens ratio to change the taste.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I love this pesto!  Even without "cheese," this is so creamy and savory that I don't even miss the real cheesy version.  I didn't have pine nuts so used almonds instead and omitted spinach but still came out delicious.  Next time, I would probably add less salt than the recipe called for.  Yummy!

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This is amazing, I have been looking for a good vegan pesto for a while now.  Pesto is one thing I really missed after becoming vegan.  I used about a 1/4 of a cup for a pesto pizza. It tasted really strong before being cooked, but after it was cooked on the pizza it was perfect.  I froze the rest because it makes a lot.  I will try it on a pasta soon.

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