Prep Time
15 min
Yields
8 servings
Vegan basil pesto that combines smoked almonds, pistachios and green tea, giving a depth of flavour that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month
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ingredients
1 ½
cups packed fresh basil leaves
⅓
cup smoked almonds
⅓
cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)
¼
cup unsweetened green tea, chilled or at room temperature
2
large cloves garlic
Kosher salt
½
tsp grated lemon zest
¼
cup extra-virgin olive oil
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directions
Notes
Yield: makes 1 cup.
Step 1
Add the basil, almonds, pistachios, tea, garlic, ¾ teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
Step 2
Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.