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 Broccoli-Spinach-Basil Pesto Before we get into the recipe, I should make clear that I understand what a classic pesto is: basil leaves, pine nuts, olive oil and Parmesan cheese. The word pesto, though, is an Italian noun derivative of pestare, meaning “to pound, crush.” As such, and because I am someone who doesn’t like being limited, I feel that many dishes can also be considered a pesto. This is one I’ve been making for many years and it’s easy to adapt as a pasta sauce (just add more stock if necessary), bread spread (move over, avocado toast) and dip. It’s not as rich as the pesto you may be used to as it has no oil, but it is full of cheesy umami from the miso paste and still has some opulence from the pine nuts, which also add impart a creamy texture. If you want more richness, use olive oil in place of the vegetable stock. This is an aromatic, nutritious and delicious pesto you can enjoy in many applications. Broccoli-Spinach-Basil Pesto Serves three 3 cups broccoli, steamed until bright green 2 cups spinach 1 cup fresh basil (I used Genovese basil and Pesto Pertetuo) 1/3 cup pine nuts or nuts/seeds of choice, toasted 2 - 3 garlic cloves, minced ¼ cup nutritional yeast ¼ cup low-sodium vegetable stock 1 tablespoon light miso (I used chickpea) 1 tablespoon fresh lemon juice Salt, pepper, red pepper flakes Add all your ingredients to a food processor or blender, process until smooth and serve as you wish. © 2013-2016, Vegan Street |
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