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Pesto, Vegan (P, KLP, TNT)
Source: "Fresh From the Kitchen"
Yield: About 2 cups

1-1/2 cups basil leaves, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
2 large cloves garlic, peeled and cut in quarters
1/4 cup pine nuts
3/4 teaspoon salt
1/2 cup oil

Place basil, parsley, garlic, pine nuts, and salt into a blender or food processor with the steel blade attachment. Process continuously for several seconds.

While processing, add olive oil through the feed tube in a slow, steady stream and continue processing until the mixture resembles a smooth paste.

Poster's Notes:
I just made this pesto for Shavuot and served it with fettuccini. There was not a morsel left. A really great recipe from the cookbook "Fresh From the Kitchen."

Posted by Ruth Shalem

Nutritional Info Per Serving: N/A