Basil-Parsley Pesto Sauce

 
3 cups basil leaves, destemmed, and packed tightly
1 1/2 cups parsley leaves, destemmed
1/2 cup pine nuts
1/3 cup rice wine or cider vinegar
1/4 cup water
1/3 cup nutritional yeast flakes
1/2 cup olive oil
 

In a food processor, place the basil, parsley, and pine nuts, and pulse a few times to roughly chop. Add the vinegar, water, and nutritional yeast flakes, and process for 30 seconds to combine. While the machine is running, add the olive oil and continue to process until smooth. Transfer to an airtight container and store in the refrigerator. Use to flavor soups, salads, grains, side or main dishes, as a dip or spread for veggies or bread, or as the base for salad dressings or other sauces.

Yield: 2 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett