Tuesday, 1 October 2013

Homemade Vegan Pesto Recipe

Today I want to talk about a delicious and quick homemade vegan pesto that I made yesterday for my lunchbox. The recipe that I based it on was from a cookery book called 'let them eat vegan' written by a lady called Dreena Burton, it's clearly laid out and all the recipes are well explained meaning that even atrocious cooks such as myself can use it. I like my pesto to be relatively strong which is why I didn't use any of the water that it recommended but instead I used black olives, pine-nuts and nutritional yeast (which contained B12) to bulk it out and produce lots of mouth watering flavours. 

The ingredients are in the picture above (excluding the nutritional yeast and pine-nuts) and it was literally a case of putting them all together and wizzing them in a food processor until I was pleased with the consistency, as I said it's literally a fool proof recipe. I added the olives and pine-nuts into the food processor after everything else so that they didn't lose all of their texture. Then I just stirred in a bit of nutritional yeast and boom, finito!

The pasta I used took about 12 minutes to cook and once I drained that I stirred the amount of pesto I wanted and then cling-filmed the rest for the next day as it easily makes a couple of decent sized portions. It's a perfect and simple recipe for when you are in a rush and the great thing is that you can easily experiment and add different elements to the dish to make it your own. I hope you found this useful and be sure to let me know if you give it a try!

love, bean xx

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