Vegan pesto

So quick and such a tasty addition to many dishes!

Pesto is one of the easiest things to make and adds so much flavor to pizzas, lasagnas, sandwiches. I make pesto using rocket/argula and baby spinach along with basil. I find it helps bulk up the sauce and keeps that traditional pesto flavor. You could of course just use basil, or only add either spinach or rocket/argula.

There are a couple of variations in my recipe that might be different from others you have seen. First, I blanch the basil. One of the problems with homemade pesto is it turns an awful brown color quite quickly if it is exposed to any air at all. Blanching the basil preserves the color. Second, I lightly sauté the garlic to prevent that harsh taste raw garlic can sometimes have, especially if you are not going to heat the pesto before eating (i.e. use it as a spread). Finally, I toast the pine nuts. This helps release the oils for the nuts and also adds some more complexity to the flavor. All three steps are entirely optional and you could just chuck everything raw into the blender and still have delicious pesto!

Ingredients:

30 g (1/4 cup) pine nuts

50 g (1/4 cup) good olive oil

4 cloves garlic (peeled, halved, and de-germed)

125 g (6 cups) fresh basil

45 g (2 cups) rocket/argula

60 g (2 1/2 cups) baby spinach

Salt and pepper

Method:

1. Heat a dry pan over medium-high heat. Add the pine nuts and toast lightly until golden in color and set aside

2. Heat oil in the same pan. Add the garlic and sauté until golden in color. Remove from heat and keep aside

3. Bring a large pot of water to a boil and have a large bowl of ice water and a slotted spoon ready. Pick the basil leaves. When the water is boils, add the basil leaves for 10 seconds then remove using the slotted spoon and place in the ice water. I recommend blanching the basil in three batches

4. In a blender or food processor, add the garlic, oil, pine nuts, basil, spinach, and argula and pulse until desired consistency (I like it almost puréed). Add more oil as necessary if it becomes too thick to blend

5. Add salt and pepper to taste

6. Store in an air tight container in the fridge or freezer

Makes about 2 cups