TheBlenderGirl.com > Vegan Basil Pesto
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.
- Throw everything into a food processor fitted with the s blade, and pulse until rustically combined. Tweak salt to taste.
- Transfer to a sealed container. The pesto will keep in the fridge for about 5 days.