One of my favorite times of year is when my basil is ready. Is there anything more deliciously fragrant than freshly picked basil? Last night I went out with a huge bowl and filled it to overflowing with fresh organic basil. I really wanted to make some pesto and was excited when I came across a vegan pesto recipe and decided to give it a try.
I love nutritional yeast (or for fellow Canadians, “good tasting yeast” ). Some of you may not be familiar with this product – learn more here. In this recipe the yeast substitutes for the parmesan cheese. With fresh basil, toasted pinenuts and the yeast, honestly I couldn’t even tell the difference! It was delicous!
I ended up with seven jars of yumminess and packaged them up for gifts – invite me over and maybe one of these will be yours . . .
