Basil, basil, and more basil! When a basil plant decides to take hold it really pumps it out. So, I schedule a few minutes each day to go out and cut the flowering basil tops, to keep the plant going all summer long. Which winds me up with a lot of extra basil hanging around the kitchen. Here is a great sweet-meets-savory idea for a lazy afternoon salad, with vegan hazelnut pesto as the star of the show. You can also do a non vegan version of this by using parmesan or another hard aged cheese in place of the nutritional yeast. Enjoy!
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vegan hazelnut pesto with mango & avocado slices
2 cups tightly packed fresh basil 1/2 cup raw hazelnuts 1 clove garlic 1/2 cup extra-virgin olive oil or avocado oil Sea salt and freshly ground pepper, to taste 1 tablespoon lemon juice 3 tablespoons nutritional yeast 1 fresh mango, split, peeled and cut into slices 1 fresh avocado, seeded, peeled and cut into slices In a food processor, combine the basil, hazelnuts and garlic. Pulse until the mixture is ground into a coarse meal or paste. Add the oil, lemon juice, and nutritional yeast. Add salt and pepper to taste. Continue pureeing in the food processor until it reaches the desired pesto-like consistency. Set aside. Arrange the avocado slices and mango slices on four plates. Place a spoonful of pesto on each plate. Garnish with extra basil leaves or edible flowers. Store leftover pesto for later in refrigerator or freezer.
Vegan Hazelnut Pesto with Mango & Avocado Slices
Ingredients
- 2 cups tightly packed fresh basil
- 1/2 cup raw hazelnuts
- 1 clove garlic
- 1/2 cup extra-virgin olive oil or avocado oil
- Sea salt and freshly ground pepper to taste
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- 1 fresh mango split, peeled and cut into slices
- 1 fresh avocado seeded, peeled and cut into slices
Instructions
- In a food processor, combine the basil, hazelnuts and garlic. Pulse until the mixture is ground into a coarse meal or paste.
- Add the oil, lemon juice, and nutritional yeast.
- Add salt and pepper to taste.
- Continue pureeing in the food processor until it reaches the desired pesto-like consistency. Set aside.
- Arrange the avocado slices and mango slices on four plates. Place a spoonful of pesto on each plate. Garnish with extra basil leaves or edible flowers.
- Store leftover pesto for later in refrigerator or freezer.