Ultimate Vegan Pesto!
Ingredients
- 25g saurkraut
- 15g walnut pieces (lightly toasted)
- 10g melted refined odourless coconut oil
- 10g stale white bread - crusts removed
- 1t nutritional yeast
- 1tsp american style yellow mustard
- 1tsp white miso
- 1tsp fine sea salt
- 1/8tsp kala namak
- 100g basil leaves (large stalks removed)
- 50g pine nuts (toasted)
- 12g sliced garlic (lightly sautéed) + 1tbsp evoo
- 32g lemon juice or @willysacv
- 60g vegan parm paste
- 46g olive oil
- 46g extra virgin olive oil
- salt & pepper
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 it's fairly mixed together
Add the bread - torn up into small bits and process again until the paste comes together as a uniform texture
To make the pesto:
Toast the pine nuts in a dry pan on medium heat until starting to brown
Add a tbsp of evoo to the pan and allow 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 1t of the toasted pine nuts to a food processor and process on a high speed until a nice even consistency
Taste and season with salt and pepper
Move to a bowl that is easily sealed air-tight and stir in the reserved pine nuts