WALNUT BASIL PESTO

Walnut Basil Pesto image

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

Provided by death_by_parsnip

Categories Sauces

Time 11m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

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Ingredients

1 cup toasted walnuts
1 1/4 cups soymilk (to taste)
1 garlic clove
1 1/2 tablespoons tamari soy sauce
2 tablespoons smooth cashew butter or 2 tablespoons peanut butter
2 -3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 cups packed fresh basil, leaves only

Steps:

Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.

Nutrition Facts : Calories 163.3, Fat 13.8, SaturatedFat 1.3, Sodium 481.5, Carbohydrate 7, Fiber 1.9, Sugar 2.8, Protein 5.6

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