Dairy Free Basil Parsley Pesto
Yummmmmy Pesto
Yummmmmy Pesto
3 cups basil leaves, destemmed, and packed tightly
1 1/2 cups parsley leaves, destemmed
1/2 cup pine nuts
1/3 cup rice wine or cider vinegar
1/4 cup water
1/3 cup nutritional yeast flakes
1/2 cup olive oil
4 cloves roasted garlic
salt and pepper
In a food processor, place the basil, parsley, and pine nuts, and
pulse a few times to roughly chop. Add the vinegar, water, and
nutritional yeast flakes, and process for 30 seconds to combine. While
the machine is running, add the olive oil and continue to process
until smooth. Add roasted garlic, process again, and add salt and
pepper to season. Transfer to an airtight container and store in the
refrigerator. Use to flavor soups, salads, grains, side or main
dishes, as a dip or spread for veggies or bread, or as the base for
salad dressings or other sauces.
The fresh dairy free basil pesto I made the
other day really DOES improve with age, and I am loving it on pasta,
as a topping on Bette Hagman’s french bread, etc. When you first make
it, there is a kind of flat undertone which fades as the flavor
deepens with time. Highly recommended for basil pesto lovers! You
won’t miss the cheese in my opinion, and I love cheese.