Friday, November 18, 2011

Deliciously Vegan Fridays

Welcome to another edition of Deliciously Vegan Fridays! If you don’t know why I‘m doing this be sure to check out this post. Now, on to this week’s recipe: Parsley & Basil Pecan Pesto.

I found this recipe online here. This has been the easiest vegan recipe I have made so far and with the smallest mess. Don’t let the vegan cream or cheese in the ingredients intimidate you - I found vegan soy cheese and creamer at Trader Joe’s at a low cost. I’m sure similar things can be found at Whole Foods :-)

Parsley & Basil Pecan Pesto

3-4 cloves garlic
½ cup pecan nuts
3-4 Tbsp chopped parsley
4–6 Tbsp chopped fresh basil leaves
5 Tbsp extra virgin olive oil
¼ cup vegan cheese of your choice
sea salt to taste
1 tbsp water
½ cup vegan cream

Garnish Ingredients:
¼ fresh red pepper, cut into small squares
a little sprinkle of sweet paprika
vegan parmesan cheese (optional)
freshly chopped parsley

1.Start off by processing the garlic and pecan nuts in a food processor until finely chopped.

2. Add the parsley and basil – process also until finely chopped, then begin to add the oil, a little at a time.  Next add in the rest of the ingredients, except for the water – add this in at the end, if you want to make it smoother.

3. After you have boiled and drained the pasta of your choice, set aside. Meanwhile pour a little olive oil into a casserole, heat, and add all the pesto. Allow to cook for a minute, then add the pasta. Continue to mix, and finally pour in the vegan cream.

4. Heat for a minute, then turn over into a serving bowl, and add the garnish.


For the garnish I only added the red pepper which turned out to be really good! I would have never thought to add that to pasta. Dave and I both really enjoyed the meal and it made for yummy leftovers. On a scale of 10, we would give it a 7.

That’s my recipe for the week. If you made a vegan recipe and would like to share be sure to link up below. Happy Friday!


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