Pesto was one of the first loves of my life. As a child, my parents and I would slather a Boboli crust and throw it in the oven, and we would devour slice after slice until it was gone. And then I grew up, and lactose intolerance happened. No more pesto bread. No more pesto pizza. No more pesto sauce anything. No more anything good. Ever.
The world was a dark place.
And it stayed that way for a few years. Then I woke up and said eff cheese- I want to EAT! Since that day, I have dairy freed, or veganized so many recipes. And it hasn't been that bad. You know what is bad? Children who don't have anything to eat. My little food problems need to stay in perspective.
Pesto usually is made up of fresh basil, olive oil, pine nuts, garlic and parmesan cheese. So for this recipe, I just subbed in the Minimalist Baker's Vegan Parmesan, and wha-la I was all set up. This recipe also calls for a little lemon juice. It kind of gives that tang that stinky cheese usually imparts. Oh and I guess I should mention I used walnuts instead of pine nuts. Why you ask? Because pine nuts are the Abercrombie & Fitch of nuts, overpriced and overrated (also, only made to look good on skinny people!). Hahaha.
So, to start from the beginning- make the parmesan cheese. Follow MB's guide, or my own ( I just did a recipe review of it!).
Then gather up your supplies, wash the basil and cut your lemon in half. Get your blender ready and throw everything in there.
Now slather on toast, and bake or broil.
For the full recipe, be sure to check out Minimalist Baker's site. Again, I cannot say how much I love this blog. It's, like, my dairy free life partner soul mate.