The Best Ever Pesto (Vegan)
Pasta is always my first go-to when cooking for a big group of people. Recently I had to make some dishes for a holiday potluck, which can be challenging as they usually happen mid-day. This makes it hard to bring in warm dishes, unless you have a place that will keep them warm. After some thinking I decided to make pesto pasta. In my opinion pesto tastes better cold anyway, so I thought it was the perfect solution. On a side note this recipe is vegan because I am a vegan, but my co-workers are not vegan. Everyone always teases me and asks me if all I eat is rabbit food, so for this meal I decided not to advertise that is was vegan. I brought my pesto pasta, a baguette with vegan butter, and a yummy salad with a home-made balsamic dressing and everyone was raving about my food. There is a mind-set that vegan food isn’t yummy, and I assure anyone reading this that vegan food can be even more delicious to non-vegan options. I saw a campaign recently from PETA that said Peace begins on your plate, and I fully believe that.
Crowd Pleasing Pesto Pasta
- 3 packs of basil (approximately 2 cups)
- 6 cloves of garlic
- 3-4 Tbs. Nutritional Yeast
- 1 ½ tsp salt
- 1 tsp pepper
- ½ cup roasted pine nuts
- ½ cup quality cold pressed olive oil
In a high speed blender place all ingredients except for the olive oil and turn it on. Slowly pour in your olive oil until you have your desired consistency, which may be more or less than ½ a cup. The key is using quality cold pressed olive oil, as this will change the flavor of the pesto. Add over your favorite pasta, and either serve warm or refrigerate until ready to eat.