Vegan Pesto

This will not be your typical pesto for two reasons. First, it is vegan, but if you want to make it traditional you can substitute the nutritional yeast for grated parmesan cheese. Second, we are blanching the basil and then thoroughly blend this pesto. Most traditional pesto is coarsely blended or made by hand in a mortar and pestle, and the basil is left raw.

The reason we blanch the basil first is because it keeps it bright green. I hate when you make a pesto and it looks nice for a few minutes, but then turns a dark green / black color. The blanching prevents this blackening from happening. It keeps the pesto bright green, along with thoroughly blending it. It tastes exactly the same, while looking much prettier in my opinion.

Ingredients:

• 2 large bunches of basil, de-stemmed (around 4 large handfuls)
• Olive oil to cover
• 1 lemon, squeezed for juice
• 1/2 cup toasted pine nuts, potentially more if you like a nuttier flavor
• 1 tbsp minced garlic
• 1/2 cup nutritional yeast
• salt to taste

Preparation:

STEP 1.

Boil a pot of water and blanch the basil leaves. Only boil for one minute, remove and immediately shock in ice water bath. Drain the water and squeeze basil leaves with a towel until dry.

STEP 2.

Add all of the ingredients to a blender. I typically add a little at a time, so just enough olive oil to coat and then a little of all to start. Blend until smooth, taste for seasoning, and add remainder of ingredients or what is needed for good flavor. Blend until very smooth and bright green and enjoy! The basil will last 2 weeks in the fridge.