Perfect Vegan Pesto

I told M to make pesto pasta for dinner, thinking a bunch of basil that I bought at a farmer’s market yesterday and has not used. I thought the recipe was on my blog, but it was not. It’s so simple, but good. A taste of summer.

Ingredients:
a bunch of fresh basil (about 2 cups packed)
3 Tbsp pine nuts or walnuts
2 Tbsp olive oil
1 Tbsp white miso
1 clove garlic
1 Tbsp nutritious yeast
1 tsp sea salt
a pinch of cayenne

  1. Pluck all the leaves out of the stems. Use flowers as well if they have any.
  2. Peel and press a clove of garlic.
  3. Put all the ingredients in a tall container and mix with a hand mixer until it becomes smooth.
  4. Cook your favorite pasta al dente. Coat the pasta with pesto. Use about 5 Tbsp for 1 serving, but please adjust the amount according to your taste. I like to use brown rice fusilli and make pesto heavy.

 

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