Even though Lidia from Lidia's Italy has a suspiciously strong affinity for anchovies and pecorino cheese she is a great inspiration for vegan dishes. She is always doing something awesome and simple with fresh veggies. Our Garden is suddenly on fire with cherry tomatoes and I veganized Lidia's fresh cherry tomato pesto a couple times to put some of the bounty to use. It was also a great way to use our precious purple basil.
Here's how to make it:
1/2 cup almonds
1/4 cup olive oil
1 pint cherry tomatoes (preferably from your backyard)
2 medium garlic cloves
a handful of basil leaves
a few flat parsley leaves
2 Tbsp nutritional yeast
salt to taste
pepper
1 pound of hot pasta (the bow tie was good, but I think Lidia uses Capellini)
Pulse almonds and garlic in a food processor until they are coarsely ground. Add oil and tomatoes and pulse 6 times. Add remaining ingredients and pulse until basil is finely chopped. Pour over hot pasta and serve immediately.
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