“A vegan twist on traditional pesto! The olives really add a lot of flavor. Modified from the cookbook, Vegetarian Meals for People-on-the-Go, by Vimala Rodgers. I like to toss this with 1/2 pound gluten-free or whole wheat rotini and garnish it with fresh sliced basil and the sliced olives I have left in the can after making this recipe.”
- Ready In:
- 5mins
- Ingredients:
- 8
-
1
cup fresh basil, tightly packed
-
1⁄4
cup fresh parsley
-
1⁄2
cup walnuts, well chopped
-
1⁄4
cup sliced black olives
-
3
tablespoons olive oil
-
2
garlic cloves, sliced
-
1
tablespoon nutritional yeast
-
salt and pepper
directions
- Place all ingredients in a food processor or blender and puree until uniform, scraping sides occasionally.
- Taste, and adjust flavors as desired.
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RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I’m a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don’t post any recipes I have not personally tried and liked.
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