Wednesday, June 17, 2009

My vegan pesto recipe

1/2 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil (more or less depending)
1 very big bunch fresh basil leaves
4 or 5 cloves garlic
salt and pepper to taste

1. Place pine nuts in skillet over medium heat and toast stirring constantly until lightly toasted.
2.Mix all the ingredients in a food processor, and process until smooth.
Freezes very well. Also for sun dried tomato pesto add about a 1/4 cup sun dried tomatoes.


  1. thanks love!
    can't wait to try it:D

  2. Thank you! It sounds yummy with the sun dried tomatoes!