On the 5th December, great vegan cookery writer Isa Chandra posted a fab. new vegan recipe on the post-punk kitchen web-site called ‘Bestest pesto’, which she recommends serving with pasta, tofu balls and roasted cauliflower.
‘… I guess the sauce that speaks to my heart and runs through my veins more than anything is pesto. I love it on sandwiches, in soups, on scrambled tofu and stir-fries. I would eat it in a house and I would eat it with a mouse. I would even eat it with Václav Klaus (the president of the Czech Republic, duh.)
And I don’t discriminate with ingredients for my pesto, either. So long as it’s fresh and green, it’s fair game. I like to use all manner of nuts- pistachios, cashews, brazil nuts, no one comes out alive.
But when I want to feel my Brooklyn roots, I go classic: basil, pine nuts, olive oil. Still, even those simple flavors aren’t safe from my whims. This is the recipe for exactly the pesto that I crave — classic ingredients with a few minor adjustments.
Half the pinenuts are replaced with walnuts; a combo which started out as a cost saving measure, but now I just prefer the flavor and texture. Of course I always toast ‘em first to bring out the flavor. I keep it mostly basil, but a little bit of cilantro brightens things up, and some thyme because I’m Isa and I love thyme.
A splash of lemon heightens the flavors and provides some tang, and just a little nooch gives some craeminess and cheeziness …’
Read the recipe and its related recipes at www.theppk.com/2011/12/bestest-pesto/
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Posted on December 5, 2011
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