Ingredients:
1 cup sesame seeds (white or brown)
A handful or two of fresh basil leaves
1 Tbsp dried basil
60 ml (1/4 c) fractionated coconut oil
1/2 tsp garlic powder
5 drops basil essential oil
3 oz firm tofu
1 Tbsp nutritional yeast flakes
Water
Salt & Pepper
Instructions:
Put sesame seeds and oil in blender, blend until smooth, adding water to allow the blender to run (if necessary). Add rest of ingredients and blend until smooth.
Add salt, pepper, dried basil to taste.
Garnish with fresh basil leaves and eat on pasta, as a tofu/veggie/chip dip... or anywhere you'd use creamy pesto sauce.
Modifications:
Add more fresh basil for a greener pesto
Use more oil and less water and omit the tofu for a less creamy pesto
Add 1/4 c pine nuts, walnuts, or pecans while blending the sesame seeds for a twist
Inspiration:
Basil essential oil doesn't smell like fresh basil at all. I've been wanting to make something with it, and just tried this - less fresh basil and adding essential oil. I use it as a tofu dip and it's pretty good. The secret of getting lots of oil-based products to blend is either adding lots of oil, or water. In this one, the water and oil mix to make a creamy texture, where just oil would be more like a traditional pesto. The essential oil leaves the taste of basil in your mouth for a while. :)
Scorecard:
Taste 7/10
Ease 7/10 (needs fresh basil)
Speed 9/10
Vegan
Essentially no carbs (all fiber)
