1/2 cup freshly grated parmesan OR dairy-free option= 1/3 cup walnuts plus 2 tbsp nutritional yeast
1/4 cup extra virgin olive oil
Instructions
Place a large dry skillet over medium heat and add pine nuts (and walnuts, if using). Toast until the pine nuts are lightly browned, about 3 minutes, stirring frequently. Remove nuts and set aside.
Heat 1/2 tbsp olive oil in the same skillet and stir in corn, garlic, salt, and pepper. Saute about 4 minutes, until the corn is just tender, but not browned.
Scrape the corn mixture into food processor along with basil, nuts, and parmesan cheese (or nutritional yeast, if using). Turn on the processor and drizzle the olive oil in through the feed tube, and process until almost smooth. Taste and adjust salt and pepper as needed.
You may opt to thin out the sauce with a bit of water - I added 2 tbsp. If you are using this sauce for pasta you can stir in up to 1-1/2 cups of reserved pasta water, added in 1/4 cup at a time until you achieve your desired consistency for serving as pasta sauce. More about this recipe on my website www.ordinaryvegetarian.com
Serving
Suggestions
Spread onto sandwiches, use in place of pizza sauce, or thin down and serve over pasta
Originally Submitted
8/4/2010
0 Out of 5 from
0 reviews
You can add this Fresh Corn Pesto recipe to your own private DesktopCookbook.
