Thursday, April 12, 2012

Pesto Génois

I promise you, if you make this for ANYONE, even your non-vegan friends, they will kiss you square on the lips.  And, your kitchen will smell like Heaven!!!

Cook pasta according to package directions.

In your food processor, pulse chop...
2 tbsp pine nuts
2 cloves garlic, peeled
...until fine.

1 cup fresh basil leaves
1/2 tsp salt
1/4 tsp ground black pepper
...and pulse until fine.

Through the feed tube, with the machine running, drizzle in....
1/2 cup olive oil
... until well incorporated.

Add 1/3 cup nutritional yeast and blend.  (For non-vegan friends, use parm.)

Stir desired amount into hot pasta and yum.  Store unused pesto for up to one day in a plastic container with a very thin film of olive oil on top to protect the color.  

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