Vegemitepesto Recipes

YUMMY VEGAN PESTO CLASSICO

Steps:

• Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
• Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

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.

VEGAN PESTO PASTA RECIPE BY TASTY

Steps:

• Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
• Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
• Boil salted water and cook spaghetti according to packaging instructions.
• When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
• Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
• Enjoy!

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

VEGGIE TOP PESTO

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

AWESOME VEGAN PESTO

Steps:

• Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

VEGEMITE PESTO

Steps:

• In a blender or food processor, briefly process the walnuts, Parmesan, parsley, Vegemite and garlic.
• Add the oil and process until just combined.