Vegan Basil Pesto

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.]

Total Time:
15 min
Prep:
15 min

Yield:
8 servings (Makes 1 cup)
Level:
Easy

NUTRITION INFO
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
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.

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