I’ve gone on and on about pesto here on this blog. Ever since I discovered it earlier this year, I’ve been obsessed. It is the star of one of my favorite all-time sandwiches (the veggie pesto panini), and I’ve been known to blob it onto pasta and salads as well. I have even used it as pizza sauce. So good!
In honor of Classic Pesto., I’ve decided to give my love – pesto – its due diligence. The recipe I use is from the world’s vegan punk rock sweetheart, Isa Chandra Moskowitz, in her cook book Vegan With A Vengeance. You can view the recipe on Google Books, page 132 –
I make a couple modifications to the recipe. First, I only use 1/4 cup of extra virgin olive oil instead of 1/2 cup; I use 1/4 cup water for the other part. Next, I mix up the nuts. Sometimes I use walnuts as recommended, but often, I’ll use cashews instead, or mix the two. I’ve also been known to throw some pepitas (pumpkin seeds) in there. Lastly, I always use the nutritional yeast (marked as optional in Isa’s recipe). Note that there aren’t any pine nuts in the recipe. It’s nice and easy on the wallet! I don’t miss them one bit.
I’ve never made a batch of this pesto that I didn’t love. It comes together super-quickly and the flavor is out of this world.