Here is my recipe for vegan pesto. This is my go to recipe if I have some guests coming and I want to feed them something tasty that doesn't take ages!
I use this as a topping for pizzas, and in my roasted veggie pasta, the recipe for which I will post next.
The asterisk is for if you want to stretch your pesto out a bit further, e.g. to serve 4.
Vegan Pesto
ingredients
30g/one packet of basil (usually 30g in supermarkets for regular sized packet)
25g/30g rocket/watercress* (I use the rest as a salad for the meal)
1 clove garlic
30g lightly toasted pine nuts (heat them in a dry pan on medium, stirring regularly until golden)
juice of 1/2 a lemon
3 tablespoons extra virgin olive oil
3 heaped teaspoons nutritional yeast (for that cheesy flavour)
1 tsp vegan Marigold Swiss Bouillion Powder (adds a cheesy flavour and replaces salt)
blend all ingredients together, until a slightly coarse paste is created. If blender is struggling to blend, add a touch more lemon or oil.
If not using straight away, store in fridge with a layer of olive oil over the top to keep it fresh.
Saturday 27 February 2010
Roasted Vegetable Fusilli with Vegan Pesto
Serves 4
Very easy and very adaptable.
If trying to economize, substitute pumpkin/squash for carrots and parsnips.
In summer, courgettes, summer squashes and peppers would be nice.
Seriously, just throw any veg that you like in.
It's autumn/winter here so I've used the following:
1 medium large butternut squash chopped into 2cm dice- approx 800g when peeled and seeded
1 large onion, chopped, roughly 1 cm dice
2 carrots, chopped, again 1cm dice
2 medium sized courgettes (ok, not sure how seasonal that is)
2 red/yellow bell peppers, seeded and chopped.
dice all vegetables approx same size - looks better and cooks more evenly.
2 tsp vegetable oil
salt and pepper
vegan pesto
500g fusilli (preferably wholewheat)
preheat oven to 180C
mix chopped squash, onion, carrots with oil and seasoning in a large deep sided roasting tin.
roast until soft - approx 20-25 minutes
Add bell peppers and courgettes and return to oven
meanwhile put boiling water in a large saucepan and add 1tsp salt.
Add pasta to boiling salted water, stir initially when water returns to boil to make sure pasta doesn't stick together.
When pasta is al dente, drain.
Take roasted vegetables out of the oven - peppers and courgettes should be just cooked.
Stir pasta in with vegetables in tray, try and incorporate the caramelized pan juices. Stir in pesto.
Serve with salad.
Very easy and very adaptable.
If trying to economize, substitute pumpkin/squash for carrots and parsnips.
In summer, courgettes, summer squashes and peppers would be nice.
Seriously, just throw any veg that you like in.
It's autumn/winter here so I've used the following:
1 medium large butternut squash chopped into 2cm dice- approx 800g when peeled and seeded
1 large onion, chopped, roughly 1 cm dice
2 carrots, chopped, again 1cm dice
2 medium sized courgettes (ok, not sure how seasonal that is)
2 red/yellow bell peppers, seeded and chopped.
dice all vegetables approx same size - looks better and cooks more evenly.
2 tsp vegetable oil
salt and pepper
vegan pesto
500g fusilli (preferably wholewheat)
preheat oven to 180C
mix chopped squash, onion, carrots with oil and seasoning in a large deep sided roasting tin.
roast until soft - approx 20-25 minutes
Add bell peppers and courgettes and return to oven
meanwhile put boiling water in a large saucepan and add 1tsp salt.
Add pasta to boiling salted water, stir initially when water returns to boil to make sure pasta doesn't stick together.
When pasta is al dente, drain.
Take roasted vegetables out of the oven - peppers and courgettes should be just cooked.
Stir pasta in with vegetables in tray, try and incorporate the caramelized pan juices. Stir in pesto.
Serve with salad.
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