Basil Pesto {Vegan}
When the temperature dropped this weekend in Paris, I got a bee in my bonnet to cook all weekend long. I had recently eaten at one of my favorite spots in Paris, Cafe Pinson, with my dear friend Flo, and I was suddenly inspired to duplicate the dish…roasted sweet potatoes and parsnips, celery rabe (ou rave en français) puree (vegan, so just celery rabe boiled and pureed), a salad with kale, micro-greens, sprouts (to which I added dried cranberries and toasted pine nuts) and Basil Pesto {Vegan}. What I love about this dish is the combination of flavors…and although it takes some time to prepare, it’s worth it!
When I dramatically decided to limit my dairy intake a few years back, I looked into ways to make pesto without using Parmesan cheese. In the beginning it sounded impossible, but when I discovered how to make vegan parmesan cheese, or alma-san as my mother coined it, it was a no brainer. Once the fresh basil, pine nuts, “alma-san” and extra virgin olive oil become one, the texture is perfect and you don’t even miss the fact that it’s dairy-free. I use it to top roasted vegetables, in potato salad, in soups and of course, on pasta.
For styling, I used one of my new vintage bowls that I found at a brocante in Burgundy over the holidays and a classic linen vintage dishtowel. This brocante was a literal treasure chest. Driving into the main town, we spotted a sign and I ended up finding a bunch of kitchenware, including an old madeleine mold, a mini tarte mold, a beautiful ceramic cake cutter, a set of French dessert plates, and more… all of which I plan to use in the coming months.
Basil Pesto {V}
INGREDIENTS
2 cups / 480 mL fresh basil
2 cloves garlic
1/2 cup / 120 mL Vegan Parmesan
1/3 cup / 80 mL pine nuts
1/3 cup – 1/2 cup / 80-120 mL cold-pressed extra virgin olive oil
METHOD
In a blender, add fresh basil, vegan parmesan, pine nuts and garlic, which has been crushed with the back of a wooden spoon and thinly chopped.
Little by little, add the olive oil and blend until smooth.
Store in a glass container in the refrigerator for 3-4 days.
- 2 cups / 480 mL fresh basil
- 2 cloves garlic
- ½ cup / 120 mL Vegan Parmesan
- ⅓ cup / 80 mL pine nuts
- ⅓ cup - ½ cup / 80-120 mL cold-pressed extra virgin olive oil
- In a blender, add fresh basil, vegan parmesan, pine nuts and garlic, which has been crushed with the back of a wooden spoon and thinly chopped.
- Little by little, add the olive oil and blend until smooth.
- Store in a glass container in the refrigerator for 3-4 days.