Sunday, June 22, 2008

Vegan Pesto

When John's parents arrived, his mom had a huge bunch of fresh, homegrown basil in her suitcase! It survived the trip from Florida beautifully. Along with a delicious batch of Pesto, it ignited a desire for an herb garden. So, when we complete our move, I am going to invest a portion of my summer into getting it started. I bought seeds for mint today! Here is the recipe Margie and I followed for the pesto. It is from New Vegetarian by Celia Brooks Brown. We used the pesto as topper for fresh Ciabatta bread courtesy of the Saturday Market. Ingredients include: a large bunch of basil, 1 cup pine nuts, slightly toasted in a dry skillet, 2 garlic cloves, 1/2 cup vegan Parmesan Cheese, 1/3 cup olive oil, salt and pepper. Put the basil, pine nuts, garlic, and parmesan cheese in a food processor and blend. Drizzle in the olive oil little by little. Season to taste.

Margie gave me a few fantastic tips in the process. My food processor has two little holes on the top of the lid; great spot to drizzle the oil in (they aren't just for letting the food breath while processing :-) Adding an additional thin layer of olive oil to the pesto, inside a glass jar, keeps it fresh and green in the refrigerator.

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