Perfect Pesto — Vegan and Easy
9 Apr
I left you hanging in suspense at the end of this post, didn’t I? Well, I believe it’s with good reason. I know this is perhaps not the most unique of my recipes, but it is simple, made with whole foods, and tastes better than any prepared pesto that has ever graced my tongue. (Does anyone else feel awkward about the word “tongue”? Just me?) Also, it goes from ingredients –> pesto in about 3 minutes. Soo…
I find that having a special condiment on hand that can center a dish helps me to put meals together quickly and effortlessly. That said, if you’re looking to up the gourmet ante on your meal tonight, or quickly throw this together during the weekend so you can have a ready sauce convenient throughout the week, this is your recipe.
Here are some of the numerous ways to use pesto:
- Tossed into pasta
- Spread on toast
- Coating roasted vegetables
- Mixed into salads
- As a marinade
- As a dip (for pita chips, crackers, crudites, or pizza bread)
- Drizzled into soup
- As a sandwich condiment
- Mixed with hummus (but not this kind, heh heh)
- Tossed into any type of grain (millet, rice, etc.)
- Added to lentils
- With white beans
- In broth
- On pizza
Obviously, pesto welcomes experimentation! While most pesto contains expensive pine nuts (last time I looked they were $19/lb, no joke), and parmesan, I have always preferred to make it cheap and vegan ; ) I think you could also make this raw; I believe olive oil is not considered an orthodox raw food, so perhaps just substitute a small amount of avocado or raw oil (coconut?).
Ingredients:
1/2 C walnuts
3 cloves garlic
small bunch fresh basil
1/2 C extra virgin olive oil
salt
pepper
Recipe:
1) Coarsely chop garlic.
2) Add walnuts and garlic to food processor or blender. Process until crumbly.
3) Add basil and process until fairly smooth.
4) Add olive oil, process briefly (just until combined — too much will make the oil bitter), then salt and pepper to taste.
I made this pesto to be one of three sauce topping for our socca pizzas when we watched the NCAA game this week with our friends. I can’t describe the wonder of this combination. The oil from the pesto gave a delicious crisp texture to the crust, and every bite was a balance of the juicy basil and hearty socca.
The other highlighted sauce was this tapenade – it was actually amazing on the crusts!
Action shots of both types of pizza being prepared, caught thanks to the BFF Manfriend:
What are you up to this weekend? Do you prepare food for the week ahead of time?
Oh my god. The tapenade looks like it would be amazing on the socca crusts. Are pine nuts really that expensive? That is… nuts!
I wonder if almonds would work instead of walnuts since I have none and told myself/my debit card that I wasn’t going to the grocery store until Monday, haha. Yes, I talk to my debit card. We have a love/hate relationship. This weekend I have to finish a paper worth 45 percent of my grade on my all-time favorite story; Peter and Wendy. And I am definitely going to fit a couple cross training sessions in because next week is exam week and nothing will be accomplished other than cramming. And yes, I definitely prep veggies and different varieties of veggie patties and hummus for the week on the weekends. Otherwise I would have no time. Now I have another recipe to use!
Peter and Wendy? Aren’t they rabbits? Or am I just confusing myself? Gah :/
It really was insane. Kind of sweet, but salty, and perfect with the socca crusts! I’ve done it with almonds before, and it was still good, just not quite as good
I think it will still be a success though. I’m an English major, so I was totally disgusted with myself that I don’t know what Peter and Wendy is…!!! Shall be looking that up to satiate my desperate need to have comprehensive knowledge of good literature. Hope you like the recipe! 
Ooh that looks so good!
When I have exams/a real job, I would for sure though!
I don’t normally prep at the weekend cos now I’ve finished lectures at uni, I have more time each day
(Ps – yes, tongue is an awkward word! I put it up there with ‘voice’, and ‘moist’. And ‘bottom’. I hate them all! Oh, and a a word that begins with p and has two ‘o’s – I hate it so much I can’t even type it :/)
Hahaha… your ps totally made me laugh! Agreed.
Can you eat that with a spoon?
I sure did.
I usually cook all my food on the weekends and then have leftovers all week. At this stage of my life, I have zero time on weeknights to prepare/cook meals.
I cant wait until my basil comes up so I can make lots of homemade pesto this summer!
Katie~ Your pesto looks AMAZING!!! I love pesto on anything!!
And I love the idea of preparing food ahead of time… it is such a time saver! I love having healthy, delicious food waiting for me in the refrigerator when I get home.
Thanks Ashley! Yes, I love having this one hand, because then it’s just a question of: “What do I put with this?” Really, everything is just a vehicle for getting the pesto in my mouth, right?
I really need to try this whole socca pizza business!! looks sooo great esp. with fresh pesto!
Doooo it!!!
I love pesto!
I always plan my meals out for the week. Then the night before I plan them in greater detail. If I didn’t everything would just be a mess
So important when you are vegan, especially!
I’m moving apartments this weekend, so I’m super busy! I also have tons of culinary school homework to do. Maybe I should make one of those socca pizzas while I bury myself in my new apartment to study. I have all the ingredients, I just need to do it! It looks SO good with pesto.
Whoa, that is busy! Definitely do the socca pizza, it really is quick. I throw mine together in about 5-10 minutes, and most of that is just letting it sit in the pan or flipping it
Easy, fast, tasty. I make sure to add lots of salt to mine; it really “makes” the crust. Good luck with moving!
Oh my goodness, Katie, you are giving me everything I need to finally take the leap into this new way of eating. I’ve been gearing up for a couple of months, and I’m telling you, everything you’re presenting here is making me so excited to FINALLY get started!
I’ll let you know how your recipes figure into the success of our family’s adventure.
So excited – thanks much, girlie!
Teri
Teri, thank you! Keep me posted
YUM YUM
Socca pizza with pesto yes please! I love pesto so simple to make and the possibility of flavors are endless
It’s true! Total delight
I make pesto with walnuts too. Pine nuts are not that amazing to me, and I LOVE walnuts. Plus, you’re right, they are way cheaper than pine nuts. Pesto pizza is amazing and now I’m craving it!
Omg I went to Costco today and Pine Nuts are uber expensive! The socca pizza looks amazing and best part is I have plenty of walnuts to use!
Ok, TOTALLY impressed by this recipe! I’ve never seen such a healthy, simple, and “real food” pesto before. And great ideas for what to do with it!
ooh yessss love pesto I wish my basil plant would grow so I could make some asap!
You just posted two of my most favorite things in the world: pesto & pizza. Are you my soulmate?? No..? Ok, well I still like your blog
Happy weekend, dear! This looks delish! I’ve been into making pesto with arugula and pistachios, strange but good. Annnd…pizza is on the menu for tomorrow. Thanks for the inspiration. I also plan to marry my dates and olive loves in your glorious tapenade. I don’t know if I can handle it. xo.
Hmmm, somehow pesto plus pizza seems like it would be greater than the sum of its parts?
There’s nothing quite like homemade pesto. I mixed some into quinoa with chevre for lunch today – mmm!
There must be something in the air…I made walnut pesto last weekend, featuring kale. Also vegan. I might have to try your tapenade next!
http://bread-n-chocolate.blogspot.com/2011/04/i-whip-my-kale-back-forth.html
Seriously, the tapenade changed my husband’s life
It’s so good!