Recipe: Vegan Pesto for Veggies or Pasta

I remember the first time I ever had pesto. I was a nanny in Switzerland, and I had come home very hungry very late from a night out dancing with friends and found some leftovers from dinner still in the pan. I recognized the pasta, but not the rich green sauce that smothered it.  Not one to shy away from new food, I tasted it and was hooked on my first bite. The flavors were so intensely wonderful,  and I was so hungry, that I finished off that pan of leftovers!

Blended with hot pasta, tossed with cooked veggies, spread on sandwiches or pizza crust, or eaten with a spoon, the rich flavors of pesto are a treat for your mouth. This dairy-free, but rich and savory version is amazing and good for you to boot!

Vegan Pesto tossed with Pasta

Vegan Pesto tossed with Pasta

Raw Vegan Pesto for Veggies or Pasta

  • 1 1/2 cups basil leaves

  • 1/4 cup parsley, chopped roughly

  • 1/2 cup olive oil

  • 2 garlic cloves, pressed

  • 1/2 cup pine nuts

  • 1/2 cup almonds

  • 1/3 cup nutritional yeast

  • 1/2 tsp salt or more, to taste

Blend everything together in a food processor or blender until it’s a smooth paste.

Blend all ingredients until very smooth and thoroughly combined.

Blend all ingredients until very smooth and thoroughly combined.

Toss with pasta or veggies or use on sandwiches, pizza, crackers, etc.

Vegan Pesto

Vegan Pesto

Ingredients

  • 1 1/2 cups basil leaves
  • 1/4 cup parsley, chopped roughly
  • 1/2 cup olive oil
  • 2 garlic cloves, pressed
  • 1/2 cup pine nuts
  • 1/2 cup almonds
  • 1/3 cup nutritional yeast
  • 1/2 tsp salt or more to taste

Instructions

Blend everything together in a food processor or blender until it's a smooth paste.

Toss with hot pasta or veggies or spread on a pizza crust or sandwich.

http://justrealstuff.com/recipe-vegan-pesto-for-veggies-or-pasta/

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