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VEGAN PESTO
Adapted from Sneh Roy (Cook Republic)
Servings
1 cup
Ingredients
  • 5 cups fresh basil
  • 3/4 cup almonds
  • 1 tbsp miso paste
  • 2 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 2 cloves of garlic
  • Salt, to taste
Servings
1 cup
Ingredients
  • 5 cups fresh basil
  • 3/4 cup almonds
  • 1 tbsp miso paste
  • 2 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 2 cloves of garlic
  • Salt, to taste
Instructions
  1. Add garlic, miso paste, nutritional yeast and almonds to a blender jar and blend for a few seconds. You’re looking for a coarse, clumpy powder.
  2. Add olive oil and basil and blend again, stopping a few times in between to tamp down all the ingredients. Blend until almost smooth or to a consistency you like. Add a little more oil to loosen if necessary.
  3. Storage: (In the fridge) - decant into a glass jar and pour enough oil to cover the top layer. Stays good refrigerated for up to a week. You may notice the pesto go a darker shade of green over time. This is just a natural oxidization process that doesn't impact the taste and is perfectly safe to consume.
  4. (In the freezer) - dollop pesto into ice cube trays. Freeze until hard, then take individual cubes out, add to a ziplock bag and freeze. Thaw for a few hours before using. If using in soups and other hot dishes, stir in the frozen cubes directly; no need to thaw. Keeps well for up to 3 months.
Recipe Notes

* I used red miso paste (aka miso). Shiro miso is less pungent so you might need to add more. Taste and adjust quantities.

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