Friday, August 31, 2007
Eco Kitchen Pesto.
1 Cup Pine Nuts
3 Cups Basil
2 Cups of Spinach
1 Clove of Garlic
1/3 Cup of Nutritional Yeast
1/4 Cup of Walnut Oil
1. In a pan dry roast the Pine Nuts, don’t leave them, as they will burn. Put to one side to cool down.
2. In an ‘S’ blender blitz up the Garlic and the Nutritional Yeast.
3. Now add the Basil and Spinach and blitz again.
4. Add the toasted Pine Nuts and ½ the Walnut Oil, blitz and scrape down the sides of the mix. If the mix is to thick add the rest of the Oil.
If you want to cut down on Oil you can use water instead but you will not get the same taste.
This mix is really nice mixed with Vegan cream cheese and then stuffed into some field mushroom topped of with some breadcrumbs and then baked.
Baz just tops off some toast with it for a light snack.
However you have it, it’s a great quick and easy sauce to make and if kept in the fridge will last covered for 3-4 days.