Vegan Pesto

Name: Vegan Pesto
Yield: Makes ¾ cup (enough for 1 pound pasta)
Cuisine: Italian
Ingredients: 3 , garlic cloves, unpeeled; 2 cups, fresh basil leaves; 2 tablespoons, fresh parsley leaves (optional); 1/4 cup, pine nuts, toasted; 3 tablespoons, recipe or ¼ cup grated dairy Parmesan cheese; 1/4 teaspoon, table salt; 7 tablespoons, extra-virgin olive oil

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Our goal in creating a dairy-free green pesto was to heighten the fresh basil flavor and subdue the harshness of the garlic so these two elements would be balanced.

SERVESMakes ¾ cup (enough for 1 pound pasta)

WHY THIS RECIPE WORKS

Our goal in creating a dairy-free green pesto was to heighten the fresh basil flavor and subdue the harshness of the garlic so these two elements would be balanced. We started by toasting whole garlic cloves in their skins to develop their ...

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