Underground Thoughts

“This is really vegan? But it tastes so good!” This was the response from a friend during thanksgiving dinner. Mom sent me the recipe and said it was everyone’s favorite back home. She wasn’t kidding. It’s addictive and so rich in flavor is hard to believe it doesn’t have cheese. It can be used on everything from a toasted piece of baguette to fresh pasta.  Its fast and simple to make. Right before the first frost mom and dad harvested all of their basil, made it into pesto and froze it in the fridge. Now whenever they need some they pull a few cubes out to thaw.

VEGAN FUN FACT: Nutritional yeast is a healthy way to add a cheesy tasty to a dish. I let wikipedia tell you the rest:  “It is a source of protein and vitamins, especially the B-complex vitamins and is a complete protein. Some brands of nutritional yeast, though not all, are fortified with vitamin B12.”

“Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is commercially available in the form of flakes, or as a yellow powder, and can be found in the bulk aisle of most natural food stores.”

INGREDIENTS

• ½ cup walnuts
• ½ cup extra-virgin olive oil
• 3 cups packed basil leaves
• ¼ cup nutritional yeast
• 3 cloves garlic, crushed
• 1 ½ teaspoons coarse salt
• 2 teaspoons lemon juice

DIRECTIONS: Toast walnuts in a toaster oven at 350 for 5 minutes, or regular oven for 10 minutes, turning once. Combine walnuts, basil, garlic, and salt in a food processor and add olive oil in slow, steady stream.  Add the nutritional yeast and lemon juice, and pulse to combine.  The sauce should be the consistency of a slightly grainy paste, not a puree.

• Vegan with a Vengeance by Isa Chandra