No Whey, José!

This is a great pesto recipe borrowed from one of our favorite cookbooks, Vegan Planet.

2 garlic cloves, peeled

1/3 cup pine nuts

1/2 teaspoon salt

2 cups loosely packed fresh basil

1/4 cup extra virgin olive oil

Finely grind the garlic, pine nuts, and salt in a food processor or blender. Add the basil and process until minced. With the machine running, slowly add the oil in a steady stream through the feed tube until the pesto is blended to a paste. Transfer to a tightly covered bowl and refrigerate until ready to use. Makes 3/4-1 cup.

Variations:

• If you don’t have pine nuts, we found that 1/3 cup of tahini also does the job

Serving Suggestions:

• Use in the tofu ricotta mixture for Jumbo Stuffed Shells
  
• Mix in with your favorite tomato sauce and serve over pasta