Prep Time: 5-10 minutes ~ Cook Time: none
Total Time: 10 minutes
Level: Beginner ~ Serves 4-6
We have friends and family who are Vegan or Vegetarian and we work hard to develop recipes with them in mind. As always, ingredients can be substituted to what you prefer or have access to. This pesto works well tossed into your favorite pasta, smeared on bruschetta, mixed with additional oil to be used as a dipping sauce, or evened spooned on top of grilled chicken or fish…kind of defeats the Vegan aspect, but you catch the drift. You can put yours on some beans, or even a delicious hunk of grilled tofu!
- 2 cups packed fresh basil leaves (washed)
- 1 drop YL Basil Vitality essential oil
- 1 drop YL Black Pepper Vitality essential oil
- 1/3 cup toasted pine nuts
- 2/3 cup organic olive oil
- 2 garlic cloves
- 1/3 cup vegan Parmesan cheese or nutritional yeast (optional)
- kosher salt to taste
Wash basil leaves and pat dry.
Toast pine nuts in a dry saute pan until fragrant allow to cool completely.
In a food processor, blender or mortar and pestle combine all ingredients except oils and cheese or yeast. Pulse several times.
Combine essential oils with olive oil.
Add cheese, then with food processor running, slowly drizzle oils in a steady stream until fully incorporated.
Serve as a sauce with your favorite pasta, on toast or bruschetta.
Add more olive oil and use as a dipping sauce, or spoon/brush on your favorite grilled protein.