Lo Is Domestic AF: Vegan Pesto

Not A Disaster

I developed a recipe for vegan pesto after some trial and error that can be modified depending on the food allergies of those present. As a bit of explanation, Jacob is allergic to dairy, peanuts, chicken, turkey, peas, cod, and has a sensitivity to nightshades. We both have celiac disease. I am allergic to mammalian meat, peanuts, and Red Dye #40/E129. Together we live a mostly pescatarian life with very little candy. This has meant many recipes get modified, or become difficult to make.

The original version of the recipe we recorded after the first edition turned out well, but we never added water. You see that in the picture above. Ignore that and follow the instructions below.

The Recipe

To begin, first make sure you have at least 2 packed cups of basil leaves harvested.

We tend to use a blend of basil varieties. I find that using only Genovese Basil creates a boring flavor. I like to combine at least 2 varieties of basil – for this batch I combined thai, genovese, and sweet basil.

Set aside the herbs you’re not using to avoid accidentally incorporating them and to provide the cat with some entertainment. Cats always need additional entertainment.

Look At This Absolute Unit!

Also, be sure to admire any exceptionally large basil specimens. It’s important to take small moments to appreciate just how large these leaves can get. I do not have small spoon rests, and one of my basil tops was almost twice the size of the smaller of the two.

Once you have all of your leaves separated from the stems, be sure to gather the following:

  • 3 large cloves of garlic
  • Nutritional yeast
  • Olive oil
  • Almond flour (or pine nuts)
  • Lemon juice
  • Sea salt
  • Blender

Once the garlic is chopped, combine garlic, basil leaves, 3 tablespoons olive oil, 4 tablespoons nutritional yeast, 3 tablespoons lemon juice, and 1 tablespoon almond flour (or pine nuts), and 1/4 teaspoon salt in the blender.

Blend this using the pulse “Chop” function of your blender, using a spatula to push down the sides gently until homogeneously blended. You will then be left with a beautiful pesto that is perfect for eggs, toast, pasta and mixing into recipes like plain risotto.

If you would like to preserve the pesto, I recommend transferring it into a jar using a standard canning technique. This will darken the pesto and remove that bright, beautiful green color, but will not dramatically impact the flavor. If you do not can the pesto, plan to use the pesto within 7-10 days if it lasts that long.

I’d love to hear from anyone that tries this recipe out! If you like this post, please share, like, and/or comment. This helps me know which posts my readers enjoy most.

It means so much to me that someone took the time to read this today. I hope your week started off well and that you had a wonderful, amazing Monday. Remember, without you, these words don’t mean much of anything. Thank you.

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