Back when we lived in the south, there was an amazing restaurant in Boone, NC that made a vegan pesto tempeh sandwich that still makes us drool whenever we think about it. So we set our sights on making a pesto. It was super simple and tasty and so far we've used it on a homemade vegan pizza and tonight I plan to use it to saute some tofu and veggies. The raw garlic gives everything an extra kick. And requires me to brush my teeth 3 extra times before bed.
1 cup nut pulp (we used cashews, you can read more about it here)
3-4 garlic cloves, depending on taste
1/2 cup fresh basil (dried basil won't give the same results)
1/2 cup olive oil
salt and pepper to taste
- In a food processor (we use a Ninja), combine the nut pulp, basil and garlic and pulse until well mixed. If you want a milder garlic taste you can saute the garlic cloves with a little bit of oil before adding them to your food processor. Raw garlic has a bit of a "bite" to it, but we love it. We actually used about 8 cloves of raw garlic, but that's way too much for most people. If you don't like the raw taste, a few minutes in the skillet will give it the roasted garlic taste instead. Play around with the recipe and see what you like best!
- Slowly add the olive oil and continue to pulse until it reaches the consistency you desire. We used a half cup of olive oil, but you might prefer a little less or a little more. There's no wrong way to do it.
- Add in the salt and pepper, if you are including it.
That's it! Store it in the fridge and use it on anything you like! If you have any good recipes for pesto, we'd love to hear them.