Fabulous Vegan Pesto

by Tracy Keates
(Toronto, ON)

Ingredients:

1 cup of basil leaves
2-3 large cloves of garlic
2 tbsp toasted pine nuts
the juice of a whole lemon
1 tbsp olive oil
1 tbsp red miso
1-2 tbsp nutritional yeast flakes (depending on preference)

Method:
Put a large of salted water on the stove to boil (for pasta).

Heat a non-stick frying pan on medium heat.
Add the pine nuts and toast until golden brown, stirring frequently. Remove from heat and set aside.

In a small blender or food processor (we use our magic bullet), add the basil, lemon juice, olive oil and miso. blend until smooth.

Add the pine nuts and garlic, and blend. then add the nutritional yeast flakes and blend.

The consistency shouldn't be too runny, but there shouldn't be any lumps. somewhere in between is good. Set aside and cook the pasta according to directions. Drain and combine with the pesto sauce.

Variations include combining with stir-fried veggies such as mushrooms and onions. You can top with shelled hemp seeds, for complete protein and omega-3s.

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