Ang’s Basil Pesto

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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.

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You know this is legit when you adapt a recipe from an actual index card.

Ang’s Basil Pesto

Ingredients:

  • 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

Directions:

Step One: Add all ingredients into a food processor. Blend until smooth.
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Here’s what 4 cups of basil leaves, loosely packed, looks like.

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Here are all my pesto ingredients in the food processor before blending. You can use as much or as little pine nuts as you like – those suckers are expensive. My mom only used 1 Tbsp, but since both my sister and I are obsessed, we put a whole bunch in there. You do you, boo! πŸ˜€

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Here is the finished product in all of its jade-green glory.

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It will start to separate almost immediately; no big deal. Just give it a good stir before adding it on your pasta so ingredients are well distributed.

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. πŸ˜€ πŸ˜€ πŸ˜€
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I added about two spoonfuls to one pound of cooked fusilli.

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Look at that. The pesto is basically calling your name right now.

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Make sure you serve yourself an extra large helping, or at least as much as any self-respecting Italian-American grandma would.

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! πŸ™‚

Ciao,

L

8 thoughts on “Ang’s Basil Pesto

  1. Pingback: Next-Level Portobello and Eggplant Stacks | Bubbles and booyah

  2. Pingback: Cheezy Lemon-Garlic Couscous | Bubbles and booyah

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