Food & Nutrition, Recipes, Sides, Vegan

Basil Pesto

Basil Pesto {Vegan}

When the temperature dropped this weekend in Paris, I got a bee in my bonnet to cook all weekend long.  I had recently eaten at one of my favorite spots in Paris, Cafe Pinson, with my dear friend Flo, and I was suddenly inspired to duplicate the dish…roasted sweet potatoes and parsnips, celery rabe (ou rave en français) puree (vegan, so just celery rabe boiled and pureed), a salad with kale, micro-greens, sprouts (to which I added dried cranberries and toasted pine nuts) and Basil Pesto {Vegan}.  What I love about this dish is the combination of flavors…and although it takes some time to prepare, it’s worth it!

When I dramatically decided to limit my dairy intake a few years back, I looked into ways to make pesto without using Parmesan cheese.  In the beginning it sounded impossible, but when I discovered how to make vegan parmesan cheese, or alma-san as my mother coined it, it was a no brainer.  Once the fresh basil, pine nuts, “alma-san” and extra virgin olive oil become one, the texture is perfect and you don’t even miss the fact that it’s dairy-free.  I use it to top roasted vegetables, in potato salad, in soups and of course, on pasta.

For styling, I used one of my new vintage bowls that I found at a brocante in Burgundy over the holidays and a classic linen vintage dishtowel.  This brocante was a literal treasure chest.  Driving into the main town, we spotted a sign and I ended up finding a bunch of kitchenware, including an old madeleine mold, a mini tarte mold, a beautiful ceramic cake cutter, a set of French dessert plates, and more… all of which I plan to use in the coming months.

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Basil Pesto {V}

INGREDIENTS

2 cups / 480 mL fresh basil
2 cloves garlic
1/2 cup / 120 mL Vegan Parmesan
1/3 cup / 80 mL pine nuts
1/3 cup  – 1/2 cup / 80-120 mL cold-pressed extra virgin olive oil

METHOD

In a blender, add fresh basil, vegan parmesan, pine nuts and garlic, which has been crushed with the back of a wooden spoon and thinly chopped.
Little by little, add the olive oil and blend until smooth.
Store in a glass container in the refrigerator for 3-4 days.

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Basil Pesto {Vegan}
 
Prep time
Total time
 
This Basil Pesto {Vegan} recipe has become a staple in our home, both as a side for roasted vegetables or as a dairy-free pasta sauce.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 1 cup / 240 mL
Ingredients
  • 2 cups / 480 mL fresh basil
  • 2 cloves garlic
  • ½ cup / 120 mL Vegan Parmesan
  • ⅓ cup / 80 mL pine nuts
  • ⅓ cup - ½ cup / 80-120 mL cold-pressed extra virgin olive oil
Instructions
  1. In a blender, add fresh basil, vegan parmesan, pine nuts and garlic, which has been crushed with the back of a wooden spoon and thinly chopped.
  2. Little by little, add the olive oil and blend until smooth.
  3. Store in a glass container in the refrigerator for 3-4 days.