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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
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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. Ingredients:
1 cup toasted walnuts |
1 1/4 cups soymilk (to taste) |
1 garlic clove |
1 1/2 tablespoons tamari soy sauce |
2 tablespoons smooth cashew butter or 2 tablespoons peanut butter |
2 -3 tablespoons lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon sea salt |
2 cups packed fresh basil, leaves only |
Directions:
1. 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.
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