Pine Nut Basil Pesto

Basil pine nut pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

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4 thoughts on “Pine Nut Basil Pesto

  1. Pingback: Grilled Tofu Caprese Summer Salad | The Vegan Love Project

  2. Pingback: Baby Lima Bean-Basil Spread | The Vegan Love Project

  3. Pingback: Summer Tofu Scramble | The Vegan Love Project

  4. Pingback: Tofu Quinoa Broccoli Scramble | The Vegan Love Project

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