This is one of our staples for busy weeknight dinners. This batch makes about 3 cups of pesto, so I freeze the leftovers. Then, on Pesto Night, I simply thaw some of the sauce and toss it with hot cooked pasta. We often serve the dish with sauteed vegetables and bites of baked tofu. Add a side of garlic bread, and this a quick, healthy dinner for those busy weekdays.
The original recipe, “Almond Pesto,” comes from the first plant-based cookbook I purchased, “Vegan Cooking for Carnivores,” by Roberto Martin. I’ve made a few ingredient adjustments, added a hint of lemon, and roughly doubled the recipe for our hungry family.
Quick Basil Pesto
Makes 3 cups of sauce.
- 2 cups unsalted almonds
- 4 oz. container of fresh basil, leaves only
- 1 1/2 cup olive oil
- 1 T. fresh lemon juice
- 2 T. nutritional yeast
- 1 t. salt
- Fresh ground pepper
- Whirl almonds in a food processor for about 30 seconds until the crumbs are very fine.
- Add the remaining ingredients and process another 10 seconds or until well combined.
- Toss desired amount of sauce with hot cooked pasta. I use about 1/2 cup – 3/4 cup of sauce per pound of pasta. Pesto is rather potent, so a small amount goes a long way!
- Freeze leftover sauce.