These adaptable vegan pesto recipes are perfect for the chef who loves to innovate. Try herb, nut, citrus, and different oils to please your guests’ palates and your own taste buds.
- 50 g (1.75 oz) one of: almonds, pine nuts, cashews, walnuts, or pistachios
- 100 g (3.5oz) or 2-3 tightly packed cups of one of the following: basil, parsely, rocket arugula, baby spinach, or mint leaves
- 45 ml (3 tbsp) lemon or lime juice
- 1 medium clove of garlic, crushed or finely chopped
- 1/4 tsp or more of fine salt, to taste
- 90ml (1/3 cup) of extra-virgin olive oil or rapeseed (canola) oil
- (Optional) Dry toast the nuts in a medium frying pan, over a medium-high heat, for 5-10 minutes until toasted and fragrant. Keep your eye on them and toss regularly so they don’t burn.
- Put the chosen herb, nut, citrus juice, garlic, and salt in a food processor. Pulse until roughly blended. You could also use a stick blender or pestle and mortar, adding the herbs in batches.
- Drizzle the oil in slowly, with the motor running.
- Stop to scrape down the sides, pulse again, then taste and add more salt if needed.
- Transfer to an airtight container.
For more details on this recipe, visit Michael’s blog Discover Delicious.
You can also find his cookbook Vegan Man on Amazon.
This recipe is courtesy of Foodista.com, the cooking encyclopedia that everyone can edit.