Friday, October 9, 2009

Recipes: Pesto Pasta

Vegan Pesto:
1/4 Cup Raw Pine Nuts
1/4 Cup Raw Walnuts
1 Large Bushel of Basil (ours was from Johnson's Backyard)
4 Whole Cloves of Garlic, Crushed
 *blended till combined evenly*
1/2 Cup Extra Virgin Olive Oil (or other preferred veggie oil)
*then blended till creamy*
1/2 Cup of Nutritional Yeast, and Salt and Pepper to Taste
*finally blended for taste and thicker consistency*

Used Whole Wheat Spaghetti Pasta (From Costco)
Added a large chunk of Earth Balance Butter to rinsed noodles in pot over stove,
and finally stirred in all pesto until evenly distributed.

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