Pesto comes from Genoa in northern Italy and is made from basil, olive oil, pine nuts, and Parmesan or Pecorino cheese. This vegan version uses nutritional yeast in place of the cheese and tastes just as good. Leftover pesto can be stored in the refrigerator for a few days. Simply spoon it into a jar and cover with a thin layer of olive oil. It is great on potatoes, green beans, or stirred into tomato sauce or soup.
Serves 4
INGREDIENTS
- 1/3 cup pine nuts
- 2 cups fresh basil leaves, washed and patted dry
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1 tsp. lemon juice
- 2/3 cup olive oil
- sea salt and black pepper
- 12 oz. spaghettini
- small black olives (optional)
INSTRUCTIONS
- Toast pine nuts in a skillet over moderate heat until golden brown, turning continuously to prevent burning. Allow to cool.
- In a blender, combine basil, pine nuts, garlic, and nutritional yeast. Turn on and gradually add olive oil in a thin stream until the pesto is the desired consistency.
- Season pesto with salt and pepper to taste.
- Cook spaghettini in a saucepan of boiling water for approximately 5 minutes or as stated on the package.
- Drain spaghettini and toss with pesto.
- Garnish with black olives, if desired.
- Serve immediately.
VARIATIONS:
ARUGULA PESTO:
- Prepare the basic pesto recipe, replacing the pine nuts with walnuts and the basil leaves with arugula leaves.
CILANTRO PESTO:
- Prepare the basic pesto recipe, replacing the basil leaves with cilantro leaves.
WATERCRESS PESTO:
- Prepare the basic pesto recipe, replacing the pine nuts with walnuts and the basil leaves with watercress leaves.
SUN-DRIED TOMATO PESTO:
- Prepare the basic recipe, then stir in 1/3 cup sun-dried tomatoes, drained and chopped.
