Vegan Basil Pesto
Recipe courtesy of Food Network Kitchen
The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great[ vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.]
Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Copyright 2014 Television Food Network, G.P. All rights reserved.
Recipe courtesy of Food Network Kitchens