Quick Creamy Pesto

When you’re short of time, this quick creamy pesto will come to the rescue.  Absolutely delicious and full of flavour, and just takes minutes to prepare !

A family favourite, and this time I used wholewheat pasta, for that extra bite, texture and fibre benefits !

Serves 3-4

INGREDIENTS
1 cup basil leaves
¼ cup good quality olive oil
pinch of salt & pepper 
¼ cup pecan nuts
1 tsp nutritional yeast (optional)
1 large clove garlic, or 2 medium cloves
6 or so halved sun-dried tomatoes, chopped in pieces for garnishing
2 cups soya cream, or oat cream, or other non-sweetened cream of your choice

METHOD

Boil your pasta and set aside once you get the pesto mix ready.  I do this half way through – as I double task

Place your garlic and nuts in a food processor, and process until they form small crumbs – then add the basil leaves, and process again

Now add the remaining ingredients, except for the cream and the sun-dried tomatoes.  Process for a few seconds, but be careful to still leave some texture.  Put your pasta on at this point if you can.

Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring.

Once your pasta is ready and drained, add the creamy pesto mix to it.   Stir gently until it is all incorporated and mixed well.

Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil

Bon Appétit!

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Quick Creamy Pesto

Recipe by Miriam SorrellCourse: Main, Starter, PastaCuisine: Italian, Mediterranean
Servings

3

servings
Prep time

20

minutes
Cooking time

15

minutes

Quick and easy creamy basil pesto

INGREDIENTS

  • 1 cup fresh basil leaves

  • ¼ cup good quality olive oil

  • pinch of salt & pepper

  • ¼ cup pecan nuts

  • 1 tsp nutritional yeast (optional)

  • 1 large clove garlic, or 2 medium cloves

  • 6 or so halved sun-dried tomatoes, chopped in pieces for garnishing

  • 2 cups soya cream, or oat cream, or other non-sweetened cream of your choice

METHOD

  • Boil your pasta and set aside once you get the pesto mix ready.  I do this half way through – as I double task
  • Place your garlic and nuts in a food processor, and process until they form small crumbs – then add the basil leaves, and process again
  • Now add the remaining ingredients, except for the cream and the sun-dried tomatoes.  Process for a few seconds, but be careful to still leave some texture.  Put your pasta on at this point
  • Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring
  • Once your pasta is ready and drained, add the creamy pesto mix to it.   Stir gently until it is all incorporated and mixed well
  • Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil
  • Bon Appétit !

 
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2 Comments

  1. Wow Miriam!!! You surely give great ideas when in doubt what to cook differently from the usual boring dishes. Keep up the good work… You surprise us each time!!!

     
  2. Hi Marie, thanks for your kind comment and hope you enjoy this recipe too soon !

     

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