New Formula: Pesto

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Pesto is easy to make and super flavorful. While it is quite commonly a sauce for pasta dishes, it can also be used as a spread for sandwiches and wraps or a dip or marinade for vegetables. Depending on the application, pesto may be best used immediately as it will change in consistency once it goes into the fridge. This is a result of the oil within solidifying. If you’re looking for the pesto to be “pourable,” use it right away. Otherwise, it can easily keep in the fridge for up to a week.

There are endless combinations that make pesto delicious and versatile. The flavor depends largely on the herbs selected. Thus, I believe that pesto follows a basic formula and although often made with cheese, I’ve found a way to make it “cheesy” and vegan at the same time.

DSC_1806 The “cheesiness” comes from a couple of places. First of all, some nuts have flavors that mimic the nutty quality of cheeses like parmesan. My favorite parm substitute is cashews, which I grind finely and sprinkle on top of pasta often. The other cheesy element to this pesto is nutritional yeast, also known as “nooch.”

DSC_1808 Ummm…what is nooch (pictured above)?! Originally named “nutritional yeast,” it is a member of the fungi family and not the same as say, brewer’s yeast or baking yeast. This strain of yeast has a cheesy, nutty taste and adds a lot of flavor to dishes in small amounts. Most importantly, it is called nutritional yeast for a reason. Nooch is loaded with B-vitamins, protein, zinc, folic acid, and selenium. To sweeten the deal, some brands specifically contain the highly sought out vitamin B12.

Be creative in experimenting with my pesto formula. You could make a cilantro version to spread inside burritos or tacos, a basil version for Italian cooking, or even a mint version to use with falafel. The possibilities are endless. Enjoy!

FORMULA BASE: PESTO

Makes about 1 ¾ cups 

  • 1 ½ cups fresh herbs –> I’m using 1 cup parsley and ½ cup basil.
  • 1 cup raw nuts –> I’m using cashews
  • 1/3 cup nutritional yeast
  • 5 cloves raw garlic
  • ½ cup citrus juice –> I’m using the juice of two lemons.
  • Additional spices (optional) –> I’m using 1 tsp onion powder.
  • Water/oil as needed for smoothness –> I’m going for a thicker dip/spread, so I won’t need any extra liquid today.

Combine all ingredients in a food processor and blend until smooth, adding water and/or oil as needed. The less oil used, the lower in fat the end product will be. 🙂 So flavorful, this pesto doesn’t even need salt!

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