Wednesday, July 26, 2023

Vegan Pesto

I love pasta with pesto, or vegetables with pesto, or chicken with pesto - you get the picture! Here's a version of pesto that I visit and revisit often throughout the summer months when either basil or kale are plentiful in the farmers market or in my garden. I also make it, though not as often, in the winter months - when I can find fresh greens at the grocery store. 


1 cup basil or kale, chopped
2 Tbs pine nuts
1 Tbs lemon juice
1 clove garlic, minced
1/4 tsp sea salt
1 tsp nutritional yeast
2 Tbs extra virgin olive oil


Put all of the ingredients into a food processor. Process until mixed. I usually leave my pesto chunky, though sometimes I like it smooth. Chunky or smooth depends on what I'm serving it with. I find that I like pasta with smooth pesto, and veggies or chicken with chunky pesto! 

Serves 4
Stealthy Cooking Tip: Either pesto sauce will add a lot of "green" to your meal. Don't be fooled by the color! While there are a lot of good ingredients in pesto, you still need actual greens in your diet. I usually add a green salad to a meal with pasta. Or, I've been known to switch the pasta from the main dish to a side dish, serving it alongside a protein with an additional side vegetable.

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