Vegan Creamy California Walnut Pesto Sauce Recipes

VEGAN CREAMY CALIFORNIA WALNUT PESTO SAUCE

Steps:

• Onion Cream
• Preheat oven to 400°F.
• Coat each onion, skin on, with 1 tablespoon of vegetable oil and season with salt and pepper.
• Place in the oven for 45 minutes, or until onions are very tender.
• Remove from the oven and remove the skins and root from the onion.
• Place in a blender and puree with lemon juice and remaining vegetable oil until smooth.
• Add more oil until desired consistency is met.
• Reserve until ready to use.
• Pesto
• Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
• Transfer to a large mixing bowl and whisk in Onion "Cream."
• Reserve under refrigeration until ready to use.

VEGAN PESTO

Steps:

• Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
• Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
• Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.