Sunday, October 27, 2013

Spinach Pesto

I wanted an inexpensive vegan pesto I could make with ingredients I had on hand. That meant I didn't want to use basil or pine nuts. I would use basil if I had some in my garden but it's too expensive to buy otherwise. I don't have pine nuts in my kitchen but I do have walnuts. This is what I came up with. To be honest it's so been so long since I've eaten pesto that I don't even remember what it was like, so I have nothing to compare it with. But I do know this is tasty!

1-1/4 cups spinach leaves, packed and stemmed
1/2 cup extra virgin olive oil
1 cup vegan parmesan cheese
1 cup walnut pieces
4 medium garlic cloves
2 tablespoons lemon juice
3/4 teaspoon salt

Combine all ingredients in a food processor and process until all ingredients are finely ground and well mixed. Toss with hot cooked pasta or freeze for later use. 

Vegan Parmesan Cheese

Toast over medium heat in a dry frying pan:
cups sesame seeds

Stir constantly until the seeds turn a light golden brown color, look oily, and smell very good. This takes 5-10 minutes. Then grind in a food processor with the following:
cup yeast flakes
½ tsp. onion powder
¼ tsp. garlic powder

½ tsp. salt

Store in an airtight container in the fridge. Keeps indefinitely. I usually make a double batch so I always have some on hand.