As I previously mentioned in my Sun-Dried Tomato Pesto post, my grandma Ang was one hell of a lady; brilliant, talented and made the best damn pesto ever. Not wanting to bring shame upon my Italian-American heritage, I invested some serious time and thought into creating the best damn vegan pesto ever, based on Ang’s original recipe. Wait no more, because here it is!
Why is it the best, you may silently wonder, as your eyes skim over the photos of emerald pesto perfection. Well, I’ll tell you. It achieves perfect balance: the creaminess and richness of the cheese (or cheeze), the extremely aromatic brightness and fresh, almost-peppery flavor of the basil, the nuttiness of the pine nuts, and underlying zipiness of the garlic. The perfect dish for summer, and one of my favorite flavors under the sun. Try it, and you’ll see.
Ang’s Basil Pesto
- 4 cups of basil leaves, loosely packed
- 1/2 cup of olive oil
- 1/2 cup of L’s Vegan Parmesan Cheeze
- 1-2 Tbsp of nutritional yeast, depending on the creaminess desired
- 1/4 cup of pine nuts
- 2 cloves of garlic
Step One: Add all ingredients into a food processor. Blend until smooth.
Step Two: Toss as much as desired (I use about 2 spoonfuls, or maybe about 1/3 of the resulting pesto per 1 pound of pasta) with freshly made pasta. Serve with extra cheeze and/or an extra dab of pesto. Enjoy hot, cold or any temperature in between. 😀 😀 😀
I hope you guys enjoy this as much as I did (which is A LOT, so I’d prepare by loosening your belt one notch – you’re going to want more than one bowl of this because it’s so damn good). It’s really freakin’ delicious. Serve over pasta (wheat, spelt, quinoa, brown rice, any version you like and that suits your needs), use as a spread for sandwiches/paninis, dip a hunk of crusty bread right in there, use as a sauce for pizzas made on the grill – there are so many ways to enjoy pesto. Get creative! 🙂