Not exact matches
When I'm making vegan
pesto, I generally reach for toasted
walnuts as the base because they seem to have a richer and fattier character that mimics the Parmesan in traditional
pesto.
I like to use the same nuts
as the ones in the
pesto (I used Marcona almonds here), but you can experiement with pecans and
walnuts too.
I used my homemade
pesto with lemon and
walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb sauce recommended
as I think the mint will give a good layer of flavor.
Try them out
as part of a noodle stir fry with scallions, ginger, garlic, and tamari, with a creamy cashew sauce, or with an herby
pesto made with
walnuts, arugula, and basil.
Dinner:
Pesto Chicken over Spaghetti Squash from Life
as a Plate (I will use
walnuts instead of pine nuts and omit the Parmesan), Salad
Combine the basil, arugula,
walnuts, garlic clove, cheese, and the remaining olive oil in a food processor and puree, adding small amounts of oil
as needed to make a thick
pesto.