Vegan Basil Pesto

Name: Vegan Basil Pesto
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings (Makes 1 cup)
Ingredients: 1 1/2 cups packed fresh basil leaves; 1/3 cup smoked almonds; 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on); 1/4 cup unsweetened green tea, chilled or at room temperature; 2 large cloves garlic; Kosher salt; 1/2 teaspoon grated lemon zest; 1/4 cup extra-virgin olive oil

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 8 servings (Makes 1 cup)

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.

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 8 servings (Makes 1 cup)

Ingredients

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1 1/2 cups packed fresh basil leaves

1/3 cup smoked almonds

1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)

1/4 cup unsweetened green tea, chilled or at room temperature

2 large cloves garlic

Kosher salt

1/2 teaspoon grated lemon zest

1/4 cup extra-virgin olive oil

Directions

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.