Vegan Pesto That Tastes Like Pesto
Who has two chins and doesn’t need cheese to make an awesome pesto? This guy! And after reading this: you too. The internet is full of so many truly awful oily, tasteless vegan pesto recipes; I’m starting to think that the Dairy Council is funding this sabotage to bring people back to cheese. There is no other explanation that makes sense to me.
If your stomach or brain can’t tolerate dairy, this pesto is for you.
Yields 1 cup
1 bunch basil (approx. 2 cups)
1 bunch parsley (approx. 2 cups)
½ C walnuts (use almonds, pistachio, pepitas, anything you like)
3 T Nutritional Yeast
2 cloves garlic
1 T kosher salt
1 t Cayenne pepper (or crushed red)
Zest and juice of 2 lemons
Put everything into a food processor and pulse until you have your pesto texture. Taste and adjust seasoning if needed. You shouldn’t need to. This recipe is pretty solid.