Vegan Basil Pesto

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

Before I became vegan and discovered I had an intolerance to dairy, I clung to the firm belief that the key ingredient in a really great pesto was an awesome aged parmesan. I've since discovered that you can create pesto perfection without getting cheesy.

The secret is a mixture of fresh lemon juice and sweet white miso paste. If you're avoiding soy, chickpea miso works great, too. If you're on a paleo diet or avoiding legumes and soy for other reasons, this pesto tastes fantastic without the addition of miso. Add more lemon juice and a pinch of lemon zest to get a sharp tangy flavor. But, the addition of the miso really does replicate the taste of aged parmesan.

I've served this to many unsuspecting dairy devotees and they didn't know the difference.

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Vegan Basil Pesto

Vegan Basil Pesto

Makes 1 1/2 cups10 MINS
  1. Throw everything into a food processor fitted with the s blade, and pulse until rustically combined. Tweak salt to taste.
  2. Transfer to a sealed container. The pesto will keep in the fridge for about 5 days.

Photo by Trent Lanz and styling by Alicia Buszczak

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