Ultimate Vegan Basil Pesto
Ingredients
- 100g Basil leaves
- 50g Pine nuts
- 12g Garlic
- 32g Lemon Juice
- 60g Vegan Parm Paste
- 46g Olive Oil
- 46g Extra Virgin Olive Oil
- Salt and Pepper
Vegan parm paste
- 25g Sauerkraut
- 15g Walnut pieces
- 10g refined odourless Coconut Oil
- 10g stale White Bread
- 1 tablespoon Nutritional Yeast
- 1 teaspoon American style yellow mustard
- 1 teaspoon White Miso
- 1 teaspoon Fine Sea Salt
- 1/8 teaspoon Kala Namak
Preparation
In a wet spice grinder or mini food processor, add all the ingredients except the bread and process, scraping down the sides at regular intervals, until fairly mixed together.
Add the bread, torn into small bits, and process again until the paste has a uniform texture.
Toast the pine nuts in a dry pan on medium heat until they start to brown.
Add a tablespoon of extra virgin olive oil to the pan and allow it to warm up for 30 seconds. Add the sliced garlic and immediately turn off the heat. Leave to sizzle for 45 seconds, then pour the garlic and all the oil into a cold bowl and allow to cool down.
Add all of the ingredients except about 1 tablespoon of the toasted pine nuts to a food processor and process on high speed until a nice even consistency.
Taste and season with salt and pepper.
Move to a bowl that can be sealed air-tight and stir in the reserved pine nuts.
