Ingredients
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1
-
1 1/4
-
1
-
1 1/2
-
2
-
2 - 3
-
1
-
1/2
-
2
-
-
-
-
-
-
Directions
Walnut Basil Pesto, This is from Vive le Vegan by Dreena Burton This recipe calls for a lot of soy milk–add as much or as little as you like I found that 1/2 cup made a thick, creamy sauce I made this with arugula, and it also turned out tasty but a little bitter This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese , This was so very good!! used almong butter and almond milk as that’s what I had on hand Boiled some quinoa pasta & sauteed some zucchini and we were in business!! Thanks so much!!, Fab! I halved this because it’s just me eating it, I’d say it has made enough for 2 people made it thick like you did Parsnip I’m finding it a bit salty, so I should have adjusted that sea salt to taste – but it’s still delish There are so many uses for this! Pasta tonight the leftover, who knows! Thanks!
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Steps
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1
Done
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Mix All Ingredients in a Blender or Food Processor. Start With Just a Little Soy Milk, and Add Until the Pesto Reaches the Desired Consistency. |
