1.0HappyCowhttps://www.happycow.net/blogmmloghinhttps://www.happycow.net/blog/author/mmloghin/rich600338<blockquote class="wp-embedded-content" data-secret="RjlD8AK0B7"><a href="https://www.happycow.net/blog/creamy-pesto/">Creamy Pesto</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/creamy-pesto/embed/#?secret=RjlD8AK0B7" width="600" height="338" title="“Creamy Pesto” — HappyCow" data-secret="RjlD8AK0B7" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2015/06/IMG_6683.jpg12001800Ok so, unfortunately “traditional” pesto is made with Parmesan cheese and Fiore Sardo, also a cheese made from sheep milk, so a lot of the pre-made stuff you find at the supermarket will most likely not be vegan. On the plus side, this just means you’ll have to make your own pesto at home, so more fresh homemade stuff for your body! If you’ve never tried making your own vegan pesto, you’ll be happy to hear you don’t need a lot of ingredients, and you can pretty much have it ready in under 10 minutes. In this pesto recipe I used silken tofu to make it extra creamy. You can make pesto without it, but then you need to add more olive oil, more nuts and more basil in its place. Ingredients: 150g silken tofu Handful fresh basil 25 g pine nuts 20 g pumpkin seeds 2 tbsp olive oil 1 garlic clove Salt Pinch chili flakes (optional) Directions: Put all the ingredients in a food processor, and blend until smooth. Serve with a bowl of pasta! About the author: I’m Maria, a vegan who loves food! I started my blog, www.myfridgie.com, because I wanted to share my recipes, and spread the word about […]