Vegan Basil Pesto

You might have realized by now that many basil pesto recipes have parmesan cheese listed as an ingredient, making vegans around the world say, quite simply: “boo-hoo”. Luckily vegans now have a reason to say hooray: Daiya cheese!
 
This recipe I adapted from a Williams-Sonoma cookbook that I have. In addition to using Daiya, I made some other adaptations to recipe. Truthfully, I think that the key to a good pesto rests on two things: roasting your garlic, and toasting your pine nuts. Because nobody likes raw garlic or plain ol’ boring untoasted nuts. Nobody. Here is my pesto on some pasta.
 
Vegan Basil Pesto
This makes a lot more to store. I keep mine in a mason jar in the fridge, and it keeps for forever. I’ve left it for at least a few months and I’ve never seen it go bad. Excellent news for when the zombie apocalypse comes.
 
Vegan Basil Pesto
 
Enjoy!
 


 

Stay tuned to see this pesto recipe used in an amazing vegan pizza.

 



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