Basil Pesto (vegan)

I know what you’re thinking, you’ve read the word ‘vegan’ and you’ve kinda tuned out a little thinking you’re going to have to compromise on the taste, WRONG! I swear on zeus’ beard that this pesto is good. The only thing missing is the parmesan (don’t you dare stop reading now) and if there’s one person that loves cheese, its me; and I can safety say that this recipe is still just as tasty (if not tastier) than most pesto I’ve had and especially anything that comes in a jar from the supermarket, so read on my friends, you’ll thank your lucky stars you did!
You will need a mortar and pestle (or food processor) and the following:
• 200g fresh basil (this is usually two bunches, leaves only, lose those stalks, they’re no good for pesto)
• 3 cloves of garlic
• Zest of 1 lemon
• 100g walnuts
• 50ml good olive oil
• ½ tsp salt
• ½ tsp pepper
Preheat the oven to 180, this is to toast the walnuts. When you toast any nut or seed it gently cooks the oil in it giving off a more delicious nutty flavour. Usually for pine nuts you can put them in a dry frying pan (NO OIL) and when they smell like popcorn they’re done, walnuts are a little harder because of their shape its easier to do this in an oven to evenly heat them, they also have very little smell difference so best just to toast them for a few minutes (maybe 4) and then give one a try, do they taste delicious and nutty, they’re ready.
In a mortar and pestle put the basil leaves, garlic, salt and pepper and start to grind.
Add a little olive oil and the lemon zest and grind some more.
A little at a time smash in those walnuts until they’re completely integrated into the pesto mix with the rest of the olive oil.
You can keep grinding to get whatever consistency you want, I kept mine chunky.
If you want you can add a little more olive oil, do this if you’re using the pesto as a pasta sauce. If you do intend to use the pesto as a sauce you can leave it sit overnight in the fridge for the flavours to fully develop and get more pungent… mmm basil.





5 thoughts on “Basil Pesto (vegan)

  1. Pingback: Stuffed Chicken Breast w Swede Mash & Roasted Tomatoes | farmtoface

  2. I just love the way you explain how to do everything in such a down to earth and easy- to- follow simple way!The way you write is just so easy to read! Your recipes inspire me with their simplicity and imagination! I’ve had alot of successful meals thanks to you! Keep up the good work just love it!

  3. Pingback: Mushroom Pate/ Best Ever Brunch Mushrooms (vegan) | farmtoface

  4. Pingback: Vegan Pesto Pasta Salad | Being Mrs Gardom

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