SAFFRON WALNUT PESTO
Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto!
Makes 4-1/2 cups
3/4 oz. fresh mint leaves (about 30 leaves)
3/4 oz. fresh basil leaves (about 30 leaves)
1 c. walnut halves
1/3 c. strained fresh lemon squeeze
6 whole fresh garlic cloves
1 t. pink Himalayan salt
1 c. Almond Breeze Original Unsweetened AlmondMilk
1 t. guar gum powder (as binder and thickener)
1 lg. sweet red roasted pepper, diced plus 1/3 c. liquid from jar
fresh grind black pepper as desired
2 T. dried tarragon
2 t. turmeric
2 t. garlic powder
2 t. smoked paprika
1/4 t. red cayenne pepper
1/2 c. whole grain mustard – I used 2 types: 1 whole grain mustard and 1 dijon whole grained in wine mustard (by Roland)
1 c. Daiya Pepperjack Style Shredded vegan Cheese
1/4 c. liquid from Kalamata olive jar (pungent Greek olives)
1/4 c. extra virgin olive oil
3 T. light brown sugar
2 t. liquid smoke
pinch saffron threads or more to taste
salt to taste
Combine in food processor mint, basil, walnuts, lemon, garlic and salt. Process till mealy.
Add remaining ingredients 3-5 at a time, processing till evenly dispersed.
Transfer to covered container and refrigerate till ready to use.
Notes: Lots of ingredients here, but they don’t take long to assemble. It is the number of ingredients that creates the complex texture and flavor achievements when later combined in a recipe using pesto.
Original unsweetened AlmondMilk by Almond Breeze is best to use for this recipe.
When you add the guar gum, process immediately so that it spreads evenly quickly. And then process till the entire mixture thickens – a couple of minutes.