My sister-in-law taught me to make pesto a few summers back as a way to use up my overgrowing basil. When using the freshest parmesan cheese, the pesto was by far, my favorite summer dish.
This summer I was worried how I would use my basil and make my favorite dish dairy free. I had leftover nutrional yeast from the vegan mac and cheese and used that as a substitute. It did a good job of replacing the cheese flavor and dairy eaters didn’t seem to notice anything different.
Pesto can be thrown on pasta, put on sandwiches and used as a dip. Also it freezers very well and at the end of the season I turn all my basil into pesto, freeze and defrost when needed. Another trick is to put in ice cube trays in the freezer for very easy access.
2 cups fresh basil
1/2 cup pine nuts (or walnuts or almonds)
1 clove garlic
1/2 cup extra virgin olive oil
4 tablespoons nutrional yeast
1 tablespoon lemon juice
salt and pepper
In Vitamix or blender put in garlic first and mince, then add nuts and blend, next basil, yeast, oil, lemon juice and salt and pepper. Mix until puree and enjoy!
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