The Best Pesto I Have Ever Eaten!

The title of this post refers to the compliment I received from friends who are not vegan, when I served up our homemade vegan basil pesto for dinner recently. I was chuffed, and my Man of Many Talents thought it was time I shared my secret recipe. So here it is!

Vegan Basil Pesto

For 4-6 servings:

  • 3 cups/45 g fresh basil leaves (homegrown is best! 😉 )
  • 90 g pine nuts (they are expensive, but splash out on the best quality you can find)
  • 15 g cashews
  • 4 level tbsps nutritious yeast (essential for texture and the slight ‘cheesy’ flavour)
  • 2-3 cloves of garlic (fresh if possible)
  • 3 sun-dried tomatoes (the sort that come in a jar, marinated in oil), roughly chopped
  • 1 – 2 tbsps of the sun-dried tomato oil
  • 100 ml of mild olive oil
  • Salt and freshly ground black pepper to taste

Mix all the ingredients in a mixer until chunky. If the mixture is too thick you can either add a drop more oil or – if it is being eaten the same day – a splash of water to thin it slightly.

Serve over hot pasta and let all that sunshiny flavour tickle your tastebuds! Very good with a tomato salad and a cold drink. 🙂

Do you love basil too? What sorts do you grow and what do you use it for?