Purple (Opal) Basil and Sunflower Seed Pesto

 
3 cups purple (opal) basil leaves, lightly packed
1/4 cup sunflower seeds
4-5 cloves garlic
1/3 cup water
2 T. olive oil
1/4 cup vegan soy parmesan cheese or 2 T. nutritional yeast flakes
pinch of salt
 

In a food processor, place the purple basil leaves, sunflower seeds, and garlic, and pulse a few times to roughly chop. Add the water and olive oil, and process until the basil is finely chopped and the mixture is well blended. Add the remaining ingredients and process the mixture an additional 30 seconds. Transfer to an airtight container and store in the refrigerator. Use to add flavor to cooked pasta or grains, sauces, salad dressings, or sandwiches, or as a spread on bread or crackers.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett