Pesto is one of those fab things that makes everything taste awesome. Bagels, pasta, gnocchi, zoodles, veges, meat. You name it, it can be friends with pesto.Recently I blogged about a vegan dinner party I had where I made a totally amazing vegan and nut free raw pesto. It was very fast to make and was a hit. I’m sharing just the pesto part today. The secret to making this pesto not taste boring and drab is the nutritional yeast. Its savoury flavour replaces the need for parmesan cheese. Not only this this pesto vegan, but because I was serving passion of the chia pudding for dessert, I decided to make it nut free as well. Just cause…. well I could!
Makes about 1 cup
Takes a nek minute to make
Lasts about a week if you don’t eat it first!
2 cups tightly packed fresh basil
1 to 2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil plus extra
good pinch of Himalayan salt and freshly ground pepper
1 tablespoon lemon juice
3 tablespoons nutritional yeast
2 tsp maple syrup (optional)
1. Place everything but the oil in the blender and pulse until the mixture is coarsely ground.
2. Turn the motor on and drizzle the olive oil in a thin stream.
3. Check seasoning and adjust if necessary.