Recipe: Vegan asparagus and Herb Pesto

[Guest guest]

Found this recipe on http://www.veganchef.com/ and thought it looked

nice. Esp good as i'm allergic to tomatoes! I can have this without

the garlic or lemon juice - wonder if it will work the same?

 

Laura x

 

Vegan asparagus and herb Pesto

 

1 lb. asparagus, tough ends trimmed, spears cut in half lengthwise

1/4 cup pine nuts, toasted

2 cups basil leaves, loosely packed

1 cup Italian parsley sprigs, loosely packed

5 cloves garlic (or more, to taste)

1/3 cup water or vegetable stock

1/3 cup nutritional yeast flakes

1/2 t. sea salt

1/4 t. lemon pepper or white pepper

2/3 cup olive oil

 

 

Place the asparagus spears in a steamer basket and steam for 3-4

minutes or until tender. Remove the asparagus from the steamer basket

and set aside to cool. In a food processor, place the pine nuts, and

process for 1 minute to finely chop them. Add the steamed asparagus

and process for 1 minute to form a chunky puree. Add the basil,

parsley, and garlic, and pulse a few times to roughly chop the herbs.

Add the water, nutritional yeast flakes, salt, and lemon pepper, and

process for 1-2 minutes to form a smooth puree. While the machine is

running, drizzle in the olive oil, and continue to process the

mixture for 1 additional minute. Transfer the pesto to an airtight

container and store in the refrigerator. Use as a sauce for pasta,

vegetables, or grains, or to add flavor to sauces, dressings, or side

dishes, or as a sandwich spread.

 

Yield: 3 cups