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Vegan Pesto

August 16, 2012 By Bibi and Janey 6 Comments

This recipe comes from our fabulous Canadian friends, Lehna and Jamie (who are known to their adoring public as burlesque goddess, Champagne Sparkles, and sound artist extraordinaire Jamie Drouin).

This is a stunningly straightforward vegan pesto that (sharp intake of breath) gives some of our own recipes a run for their money in the ‘yow, that is delicious!‘ stakes. Luckily, there’s always room in life for fabulous food (big sigh of relief).

Of course, this Vegan Pesto (aka The Besto!) is delicious with pasta but don’t use it only on that. It’s great as a substitute for stock in soups and stews, in sandwiches, as a pizza topping, under scrambled eggs… Or, as Lehna and Jamie put it, “Add this to anything – it’s just that good! After you taste this you’ll wonder what the heck you were buying in tubs at the grocery store!”

In case you didn’t know, basil is something of superhero among herbs, rich in Vitamin K, calcium, iron and Vitamin A, among other things. Lehna and Jamie make the whole process as simple as can be…

1. Buy the basil
2. Wash it!
3. Admire it!
4. Drink wine and whirr the hell out of it!
5. Make 1/4 cup scoops and freeze!

Vegan Pesto (aka The Besto!)
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Easy to make vegan pesto made with basil, nuts, nutritional yeast and plenty of garlic
Author: Jayne Rodgrs
Recipe type: Mains
Cuisine: Vegan
Serves: 8-10 servings
Ingredients
  • 1 and a half cups of basil
  • ⅓ cup good olive oil
  • 1 cup nuts (we use cashews)
  • 5 cloves garlic
  • ⅓ cup Nutritional/Engevita Yeast (available from health food shops)
  • Salt to taste
  • ½ teaspoon ground black pepper
Instructions
  1. Blend all ingredients together.
  2. That's it - nothing more! It makes a thick paste and freezes well.
  3. Freeze by making quarter cup measures (in the UK, those Gu dessert dishes are ideal). Pop them out onto a pizza tray and then freeze overnight. Store in a plastic bag or Tupperware for several months.
3.2.2929

Related posts:

Pistachio and Pinto Bean Casserole
Vegan Gingerbread-Spiced Protein Granola Bars
Irresistible Tahini-Miso Dressing

Filed Under: Mains, Recipes Tagged With: Mains, Recipes, Vegan, Vegetarian

« Cheddar and Dill Sauce
Running the West Highland Way – 96 Miles Of Madness »

Comments

  1. Nick says

    August 22, 2012 at 7:11 pm

    Great recipe, thanks. Just a quick note to anyone who might be unaware, lots of those Gu desserts have gelatine in them, so go steady!

    Reply
    • Bibi and Janey says

      August 29, 2012 at 12:16 pm

      Good point. Long time since we had any – probably for this very reason! Was just trying to think of something about the right size for freezing – should have been more imaginative 🙂

      Reply
  2. M.R. says

    December 17, 2012 at 7:08 am

    LOVE IT! – also, love the site!: it’s my kind of humour, I s’pose.
    Dunno if I can get this nutritional yeast stuff, but – have tried looking for it before. Sighh … We’re so goddam backward, Dowunder. 😉

    Reply
    • Bibi and Janey says

      December 17, 2012 at 3:09 pm

      Glad you like the site! Hope you can get the nutritional yeast online – if not, you’ll have to stockpile a suitcaseful next time you head Up-over 😉

      Reply

Trackbacks

  1. Vitamin B Salad | Veggie Runners says:
    November 16, 2012 at 8:40 am

    […] food shop  or you can buy it online. Once you find it, be sure to use the rest to make some of our Non-Dairy Pesto, too. Make sure you don’t buy brewer’s yeast as this doesn’t have much vitamin B and tastes awful. […]

    Reply
  2. Amazing Broccoli And Veggie Sausage Roast | Veggie Runners says:
    November 21, 2012 at 7:10 pm

    […] recipe uses 1/4 cup of our hugely popular non-dairy Besto Pesto (also created by Lehna and Jamie – aren’t they wonderful?!) If you don’t have […]

    Reply

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Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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