Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


Parsley pesto with a flavourful hint of fresh basil. Pine nutty earthiness, cheesy nutritional yeast and spiced with salt and pepper. Use a VERY good olive oil for this, as you will end up using a lot of it, and the flavour from the oil will be prevalent, so use a delicious and fruity one.


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Makes about 400 ml (13.5 oz)


Ingredients


  • 100g fresh green curly parsley (3.5 oz)
  • 20g fresh green basil (0.7 oz)
  • 90g pine nuts (3.2 oz)
  • 2.5 dl very good organic extra virgin olive oil (1 cup)
  • 3 tablespoon nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon freshly grind pepper

What you will need


  • 1 big bowl + 1 stick blender
  • OR 1 blender
  • Measuring spoons

Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


Instructions


  1. Wash the herbs thoroughly. Shake dry and pat dry.
  2. Add the parsley, basil, pine nuts, olive oil, nutritional yeast, salt and pepper to a big bowl or a blender.
  3. Blend smooth in the blender, or blend smooth in the bowl with the stick blender.
  4. Add to an airtight container, keep refrigerated for about 4-5 days.
  5. Can be enjoyed in sandwiches, wraps, burgers, dressing, or with pasta like in the Vegan Pasta Parsley Pesto & Asparagus like pictured.

Enjoy !


 Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


 Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo


Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo