Thomas Cizauskas has added a photo to the pool:
Easy Vegan Pesto (da the Minimalist Baker).
2 cups packed fresh basil (large stems removed)
3 Tbsp pine nuts
3 large cloves garlic (peeled)
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast
1/4 tsp sea salt (or more or less to taste)
2-3 Tbsp extra virgin olive oil
3-6 Tbsp water (or more or less as needed) *
"To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)"
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▶ * My take on the recipe by the Minimalist Baker. Well, to be honest: it's 100% Dana Shultz's recipe (although I did substitute all of the water with veggie broth).
▶ One tip: the pesto will quickly brown, even refrigerated, losing its bright green luster. As Ms. Schultz suggests, freeze it an ice cube tray and bag the cubes for future use.
▶ Why Pazzo Pesto? Because I had blended it all before realizing I had forgotten the garlic. Pazzo! (I did rectify that omission).
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/cizauskas/48211866881/in/pool-74921284@N00
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