Walnut Basil Pesto

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

• Ready In: 11 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1  cup  toasted walnuts
• 1 1⁄4 cups soymilk (to taste)
• 1  garlic clove
• 1 1⁄2 tablespoons tamari soy sauce
• 2  tablespoons smooth cashew butter or 2  tablespoons peanut butter
• 2 -3  tablespoons lemon juice
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon sea salt
• 2  cups  packed fresh basil, leaves only

Directions

1. Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.