Glenn’s Vegan Pesto

Photo by: moria

Glenn’s Vegan Pesto

Food Ingredients:
Basil (the fresher the better) enough to loosely stuff your food processor Garlic (fresh or powdered) If fresh, one clove per fistful of basil, more if you like garlic, a little less teaspoon If powdered, one per fistful of basil (more or less) Nutritional Yeast (NOT brewer’s yeast) (this is to substitut Olive oil (cold pressed extra virgin, best quality available is best) (the taste of the Raw or roasted UNSALTED sunflower seeds (about one-third the volume of the uncho Tahini (amount depends on how oily/runny the tahini is. ) About (the sunflower seeds and tahini replace the expensive pine n

Recipe preparation:
1 Gather the ingredients and following implements: 2 Food processor 3 Medium bowl 4 Bamboo or wooden paddle, or large wooden spoon, or sturdy tablespoon 5 Prep: 6 Lightly oil the paddle or spoon 7 Rubber scraper for emptying food processor. 8 Stuff food processor lightly with basil. 9 Process basil on HIGHEST setting until well-shredded. 10 Remove basil to bowl, no need to be thorough at removing basil, just get most of it into the bowl. 11 Process the garlic until well shredded and then add sunflower seeds: 12 Measure an equal volume of sunflower seeds to the shredded basil: by VOLUME 13 Process the sunflower seeds on HIGH in food processor, until ground to about the consistency of coarsely-ground pepper. 14 Add tahini gradually, processing with the sunflower seeds until the whole thing is well-mixed. It can be a little ‘grainy’, doesn’t have to be smooth. 15 Taste it now. Should taste garlicky and nutty. 16 Empty and scrape the food processor into the bowl with the basil. 17 Mix thoroughly with the paddle, while adding olive oil in small amounts, mix and add oil until the desired consistency.

Recipe source: Foodista recipe