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.
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Recipe courtesy Food Network Kitchens