Every summer I grow a garden, and that garden always includes fresh herbs. One of those herbs is always basil and every year, planting several plants, the harvests are more than abundant! What do I do with all that basil? I dry some for winter cooking, and the fresh basil I gather, I use to make things like this amazing pesto! Every time I can gather enough fresh basil from my plants, I make a batch. I have some in the fridge, and the rest I freeze for future dishes.
This vegan recipe is amazing, the only one I will use to make pesto, and the nutritional yeast in this recipe really makes it special! I recommend having your own basil plants to harvest from because buying it can be expensive, plus home-grown basil is the best, but if that's not a possibility, store bought will work just as well. Making your own pesto is also far cheaper than buying it, contains fewer ingredients, is simple, quick, and nothing beats the taste of fresh ingredients. Enjoy, and happy cooking!
I did not alter this recipe, and used the maximum amounts offered. For this dish, I used it on spaghetti, but you can use it on any pasta you like!
Many thanks to The Minimalist Baker for this delicious vegan pesto recipe. It's a keeper!
For the full recipe and method please visit the Minimalist Baker link here:
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