Chilled Summer Corn Cakes with Basil Pesto

Image by  Dawn Hutchins

Image by Dawn Hutchins


Corn Cakes:

  • 1/2 cup cornmeal
  • 1/4 cup nutritional yeast flakes
  • 2 1/2 cups vegetable broth
  • 1/4 tsp. salt
  • 1 tsp. garlic powder

Basil Pesto:

  • 1 bunch/2 cups fresh basil
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1/3 cup nutritional yeast flakes
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1-2 fresh tomatoes, chopped
  • Sea salt, to taste

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Preparation Instructions

Serves 6

  1. Mix the cornmeal, nutritional yeast, vegetable broth, salt, and garlic powder in a medium bowl. Bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently.
  2. Pour into a baking dish to chill for one hour. Cut into six sections.
  3. Blend basil, lemon juice, olive oil, nutritional yeast, pepper and salt in a blender until smooth.
  4. Place each slice corn cake on plate, top with one to two tablespoons of pesto, two tablespoons of chopped tomato, and a sprinkle of sea salt.

Recipe by Dawn Hutchins