Basil & Walnut Pesto [Vegan]

Healthy Recipes

Yields: about 160ml
Serves: 8
Prep & Assembly: ≤10 mins
Type: Sauce, Dip, Spread
Tools: Colander, chopping board, sharp knife, grater, manual juicer (*optional) food processor, silicone spatula, resealable container

Notes

Pesto is another simple, go-to sauce that everyone can make at home! Don’t be put off by foodie’s dos and don’ts; it can suit ANY budget and/or palate. In fact we’d be very surprised if everyone loved our combination of pesto flavours! Nonetheless, whether you like it extra ‘cheezy’ or zesty, made with fresh basil or rocket, strictly plant-based or not, the choice is yours and the end result will be the same; a delicious and quick sauce that is always bursting with flavour and colour! Quite honestly, the colour is probably half the allure (at least for us)! 

Anything with a shade of green that vibrant surely has to be healthy, right? 

Yes and no. As we’ve previously mentioned, it can be healthful; containing nutrients including: protein, fibre, vitamins C & E, calcium, iron and a good source ‘good fats’ (mono and polyunsaturated!). However, by nature pesto recipes are also high in calories (particularly fat) and/or salt; especially if you make it using a higher ratio of cheese. So it’s not something we have very often, or in any great quantity, but that only makes it all the more special when we do decide to whip some up! 🙂

We have explored using different nuts and/or herbs or flavours; traditional pesto uses pine nuts, but generally almonds, walnuts and/or sunflower seeds suit our budget. If you have never tried it with nutritional yeast, we highly recommend it; it has as a lovely nutty and ‘cheezy’ element that help give your plant-based pesto a more true and authentic taste. We’re not food snobs, but we can offer one piece of advice to make sure that you have a great pesto experience- use fresh ingredients! Stale nuts and ten day old store-bought basil will not do, but those who love pesto are probably already aware of this! 

If you’re a pesto fiend, you might remember some of our other pesto’s we have tried: olive-based, zesty spinach and some adapted avocado and asparagus-based versions too!

Whatever flavour you chose, the process is always easy (well, mosty!)…

Especially if you utilise a quick and modern method like we have; food processors can save you a lot of time! If you do not have one, you can always apply oodles of cooking enthusiasm and try grinding up a batch in a pestle and mortar, or place all of the ingredients into an appropriate dish/cup and blend it with a stick blender instead. If you do plan on using a pestle and mortar, the oil should probably be the last ingredient that you add (otherwise things might get a bit messy)! 

We hope you that enjoy this batch as much as the others. We think it’s the perfect accompaniment to: a delicious pasta dish, as a tasty sandwich spread, thinly spread over a pizza base or dolloped on top of your pizza, drizzled over some steamed new potatoes or asparagus, or as tasty summer dip (but enjoy it mindfully of course!). 

Have a great weekend and happy cooking everyone! 🙂

 

Oh, if anyone has a minute to spare… it would be greatly appreciated if you could please check out this link! It’s a petition for a BBC ethical cooking show! It would the first of its kind; the idea is actually pretty exciting. It would be nice to tune into a Saturday cooking show that wasn’t about braising beef and sautéing vegetables in a half a block of butter… but one (as the campaign director Bridget Irving states) “that reflects the diversity of the UK” – where it can cater to the ever growing number of f/t vegans and over a million dedicated vegetarians! Hopefully it will gain enough signatures and interest and come to fruition. 

Ingredients

++++++++½                  Lemon (1 tsp zest & 15-30ml lemon juice)
++++++++2                   Garlic Clove (fat ones!)
++++++++80g              Fresh Basil
++++++++60ml            Extra Virgin Olive Oil
++++++++30g              Walnut pieces
++++++++¼ tsp            Asafoetida
++++++++                     Pinch of Salt & Ground Black pepper
++++++++2-2½ tbsp   Nutritional Yeast Flakes

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Wash the lemon, grate 1 tsp of zest (or more if preferred) and then juice half of it. Tip: Store the other half of the lemon in your fridge; add a wedge of it into your morning tea, or squeeze some juice over a fresh salad or pasta dish! Peel the garlic. Wash the basil; remove the leaves from its stems.

2. Place the lemon zest and 1 tbsp of juice into a food processor. With the food processor running, drop the garlic down the pouring spout. Blend until it’s blitzed.

3. Add 4 tbsp oil, 30g walnuts and ¼ tsp asafoetida. Season the mixture with a pinch of salt and a few grinds of black pepper to taste. Blend until the nuts are smoothish and creamy. Use a spatula to scrape the mixture off the sides and the lid, back down into the base. Add 2-2½ tbsp nutritional yeast (depending on your preference). Mix until combined. Tip: The mixture will still not be completely smooth, but this is OK.

4. Add the basil. Blend until completely processed. Taste and season as necessary; add more lemon juice, yeast, salt and/or seasonings if preferred. Tip: If you would like a slightly thinner consistency, add a little water (1 tbsp of water at a time) until your desired consistency is achieved.

Enjoy!

Tip: Refrigerate any leftover pesto in an air-tight and resealable container; consume within 3-4 days. Alternatively freeze in a container or ration and then freeze it in smaller portions; use several (small) resealable containers, baggies or an ice cube tray for easy pesto and cooking convenience!


 

Olive Pesto

Healthy Recipes

Serves: 6-8
Prep & Cooking Time: 35 minutes

Notes:This recipe contains: Vitamins C, K & E, protein, fibre, iron, zinc, potassium, and (*per serving/based on six) is low in salt, sugar and has a moderate amount of fats!

Here’s a quick and delicious midweek recipe that will provide you with maximum taste satisfaction and minimal discomfort to make (#whohateswashingup)! 

We’ve come across lots of olive pesto recipes (that are more or less the same), but we decided to adapt our own using the ingredients (and quantities) that suited us. We felt that as the staple ingredient was olives, adding over 40 grams of pine nuts and 1/2 cup of oil would make it too rich! Pesto is ‘rich’ at the best of times and as much as we enjoy it, it’s not something we prepare every week, but it is a lovely thing to have in moderation! 

Adapt the recipe to suit your pesto needs; more garlic?… lemon?… basil?… another type of olive?… or less oil and no seeds/nuts to further reduce the fat content?? Experiment and enjoy!

  Oh and here’s wishing a very Happy Birthday to our dear friend Kelly!

 

 

Ingredients:

+++++++++++++++++++++++++4g       Garlic cloves
+++++++++++++++++++++++++1          Lemon
+++++++++++++++++++++++++70g     Green olives (pitted/in brine)
+++++++++++++++++++++++++40g     Fresh basil
+++++++++++++++++++++++++12g      Fresh flat leaf parsley
+++++++++++++++++++++++++10g      Pumpkin seeds (*optional)
+++++++++++++++++++++++++60ml  Olive oil
+++++++++++++++++++++++++            Salt & Ground black pepper
+++++++++++++++++++++++++            Water

 

Directions:

Peel the garlic. Wash, zest and juice the lemon.

 

 

Drain and wash the olives. Wash and dry the basil and the parsley.

 

 

With a food processor running, drop the garlic in. Process until minced.

 

 

Add the lemon zest and juice, seeds and oil.

 

 

Process until puréed. Add the olives, basil and parsley. Season it with some salt and black pepper to taste. Process until combined; the mixture will be a bit coarse. NB: With the machine still running, add a little water to thin the pesto out slightly.

 

 

Transfer the pesto into an air-tight and resealable container.

 

 

How to use the pesto:

Simply mix some into freshly cooked pasta (we recommend wholewheat or buckwheat!) or zoodles!; alternatively you can follow these simple steps…

1. Cook the pasta according to the packet instructions. Drain.
2. Add the pesto into a small bowl.
3  Add some cooking water into the pesto.
4. Stir and mix together.
5. Transfer the cooked pasta into a large mixing bowl.
6. Add the pesto mixture.
7. Toss and mix to coat.
8. Serve in a serving bowl; garnish as desired.

 

As it’s ‘British Tomato Week‘, try adding some to your dish!

 

Enjoy!

 

Keep refrigerated and use within 5 days. Alternatively store in individual air-tight containers and freeze; defrost and use within for 1-2 months.

**Not too long ago ‘My Vegan Kitchen’ posted a useful ‘pesto storage’ tip! It’s ideal for portion control and of course, saving yourself valuable time in the kitchen!