So I’ve been meaning to get the recipe for the vegan pesto we made for the Garlic Festival way back in July (boy has time flown by!) Turns out it’s just the recipe for pesto from Joy of Cooking, except with extra garlic and the same amount of summer squash (finely minced in the food processor) in place of the parmesan cheese. I suspect the cheese could be replaced in this way in any pesto recipe, but I’ve reprinted the recipe below for reference. This pesto does tend to brown a bit more than regular pesto, but otherwise I couldn’t tell the difference. Same delicious pesto flavor!
Summer squash pesto
3 cups basil
10 cloves garlic (or more to taste)
1/2 cup chopped walnuts
1 1/2 cups minced squash
1 1/2 cup olive oil
In a food processor, finely mince basil, garlic, and walnuts. Add squash and quickly mix in. While the blade is still running, slowly pour in oil to make a thick, creamy paste. Salt to taste. Thin with a little hot water just before using if necessary. Mmm!