This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

Ingredients

6 serv.

toasted walnuts↗1 cup
soymilk (to taste)↗1 1⁄4 cups
garlic clove↗1
tamari soy sauce↗1 1⁄2 tablespoons
smooth cashew butter or 2 tablespoons peanut butter2 tablespoons
lemon juice↗2 -3 tablespoons
Dijon mustard↗1 teaspoon
sea salt↗1⁄2 teaspoon
packed fresh basil, leaves only↗2 cups

Step-by-step instructions

1
Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.

Source: food.com

Original recipe ↗

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