Homemade vegan pesto is a great way to prepare a simple dinner that is just full of fresh goodness! I'm finicky about my pesto (my husband is, too) and this is a recipe that we both enjoy. If you grow basil in your garden or in pots on your windowsill this is a great way to use it up - especially if you make several batches at once and freeze them in portions to use later. Just put each serving in a small plastic freezer bag and place it in a bowl of hot water to thaw the night you want to use it! Fresh pesto from your garden all winter!
I like to make one recipe of pesto and toss it with a 12 oz. box of cooked whole wheat or tricolor pasta. Then I add some steamed veg (last night it was squash and green beans) and toss again until everything is coated. If you've never made pesto before, you may think that finished amount doesn't seem like much - don't worry! It's very concentrated and will coat and flavor your entire dish nicely.
I've eliminated the nuts usually found in pesto recipes, so no worries for those with allergies!
You will need these ingredients:
1 1/2 - 2 cups of fresh basil
1/3 cup olive oil
4 cloves of garlic
1/3 cup nutritional yeast (found in most health food stores)
1/2 tsp salt
a generous sprinkling of black pepper
Combine all of these ingredients in a food processor and process until smooth, scraping down the sides so everything gets mixed up.
Toss with pasta and veg and enjoy!