Hello dear readers, and welcome back to my blog.
It's been a busy Spring here at my desert home in Nevada with family visiting, planning for my youngest son's upcoming wedding, and also making plans for my return home to Alaska. But I wanted to pop into my blog and share my recipe for Vegan Pesto before Summertime begins.
I love the flavor of traditional pesto on pasta or as a pizza sauce, but after adopting a vegan diet in 2019, I began purchasing a store-bought vegan pesto. The store-bought vegan pesto was tasty and convenient, but I really wanted to come up with my own homemade recipe. So after a little trial and error, I discovered the Follow Your Heart brand of vegan parmesan. I simply replaced the dairy parmesan with the Follow Your Heart Parmesan in a basic pesto recipe, and I think the results turned out pretty good.
Let me know what you think in the comments, and have a very happy Summer.
Vegan Pesto
Serves 4
Ingredients:
1 cup packed fresh basil, destemmed
1/2 cup pine nuts
2 Tbsp. Follow Your Heart Vegan Parmesan
3 cloves garlic
Juice of 1 lemon
1/2 tsp. salt
3 Tbsp. olive oil
Instructions:
- Destem basil and place in food processor along with pine nuts, vegan parmesan, garlic, lemon juice, and salt.
- With motor running, slowly add olive oil until mixed. Stop to scrape down sides of blender, if necessary.
- Serve immediately on pasta or pizza, or store in an air-tight container in the refrigerator for up to 7 days.
 |
| A healthy basil plant from the grocery store. |