New Vegan Pasta al Pesto Recipe

I've finally fine-tuned my pesto recipe so I'm happy with it.  This recipe makes a great deal of pesto, so if you are cooking for a few, or you're not that crazy about pesto you might want to cut the recipe in half. We love pesto, and pesto leftovers!

Kathleen’s New Vegan Pesto Recipe

 

[This first olive oil-mushroom-shallot step – marked in yellow-- is optional – BUT it gives the dish a unique, delicious, “full” flavor]. I usually make it without

the mushroom step.

·         Heat in a skillet over medium high heat:

1       TBSP          olive oil

Then add:

2 ½   cups          sliced fresh crimini mushrooms (or slice up portobellos)

¼      cup           shallots, minced

·         Saute for about 4-5 minutes. 

·         Place in food processor and blend until very smooth,:

1       cup           Silken tofu, drained (firm or extra firm)

½      cup           Pine nuts (or walnuts, or blanched almonds)

2       TBSP          Vegan Parmesan (Commercial, or Vegan Vittles
                         Recipe, or optional – can omit if you wish)

2-4    TBSP          Nutritional yeast (or if you omit vegan parmesan, can put                                
                         4 TBSP)

2       TBSP          Olive oil ( for more mouth feel, can put: ¼ or ½ cup)

2       TBSP          Fresh lemon juice

1/2    tsp.            Pepper (or less, to taste)

2       tsp.            Salt (more or less to taste)

4       cloves        Garlic (more, or less, to taste)

·         Taste to see if mixture needs more salt, then:

·         Add to tofu mixture in processor and process until in small, “pesto-size” green bits:

½      cup           Italian flat leaf parsley

1       cup           basil, (sweet Genovese)

·         Combine tofu mixture (and mushroom mixture, if you made it) and toss gently with:

Two 16      oz.    pkgs. Pasta (rotini, farfalle, fusilli, penne, etc. –something with a little “surface” to “hold” the pesto.

This makes a lot of pasta al pesto.  You may want to cut the recipe in half if you are cooking for two or four.  But make the full recipe if you like leftovers.  It’s great cold!