I love basil pesto. I put it on pretty much everything. I’ve never had it with ice cream but I somehow believe that it would just enhance the yumminess. Or not…
Though I’ve gone back and forth between a vegan and vegetarian diet for many years, I actually prefer the vegan version of pesto. I feel that the flavors can present themselves more without the cheese overshadowing the herb/nut combination. A little nutritional yeast gives a hint of the flavor that is missing from the cheese.
It’s so simple to make. I use a Vitamix but you can use a food processor. The Vitamix makes a creamier pesto, which I also prefer.
Vegan Basil and Sunflower Seed Pesto
All ingredients organic
1/4 c Raw Sunflower Seeds (soaked for at least 2 hours and rinsed)
1/3 c Olive Oil
2 c Fresh Basil leaves
2 tbsp Nutritional Yeast
1 clove of Garlic (optional)
Salt and Pepper to taste
Put all dry ingredients in your blender or food process. Begin pulsing and slowly pour in oil. Increase the speed and tamp down if necessary. Blend until the leaves are fully broken down and combined with the nuts.
That’s it! So simple and easy. I made some zoodles with tomatoes and glopped it on that. I also had some with chips while I was waiting for the zoodles to be done. You can have it on toast with some avocado and tomatoes. Get creative. Bon appetit!