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Sunday, 10 February 2013

Vegan Pesto Boursin

Tom again,

This is part two of the vegan cheese and wine evening. Boursin is one thing I really miss, especially around christmas time. It was a tradition of mine to try and make it through an entire wheel in one sitting with a pack of Tuc biscuits at some point over the chrismas period. Always regretted it, always did it again the next year. This is an attempt to recreate that using tofu as a base


50g Pine Nuts
50g Cashew Nuts
1 pack (/carton) Clearspring Firm Silken Tofu
4 medium cloves Garlic
1 tbsp Butter
1 1/2 tsp Sea Salt Flakes
1 tsp Black Pepper
25g Chives
A large handful of Basil Leaves (remove the stalks)
Juice of 1/2 a Lemon


This recipe is very simple -
Toast the pine nuts and cashews, then crush with a pestle and mortar
Blend everything together in a jug
Leave in the fridge for a few hours
Serve on crackers or baguette as you like

I didn't mean to make this so much like pesto originally, recipes I'd seen used varying amounts of cashews and tofu so I decided to add some, and though a few toasted pine nuts would go well, not realising that of course the basic flavours of pesto are basil, garlic and pine nuts. This combined with my rather heavy handed basil tendencies meant that this ended up being quite like a pesto dip, but still tasty nonetheless! As I blended in everything with a hand blender at the party this was referred too by the generic 'green stuff', but people still seemed to enjoy it! I certainly did, and with garlic and basil and toasted pine nuts it's pretty difficult to make anything taste bad (I could happily eat pesto forever!).

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