The VEGAN PESTO you've been dreaming of

Pesto tastes good on literally everything, but finding a non-dairy pesto option makes this lil delicacy more challenging than is often worth it.

Luckily, making your own vegan pesto is SUPER easy and even more nutritious than the OG version.
Making a nutrient-dense sauce is an incredibly easy and effective way to make any meal that much more nourishing without compromising taste!

Put it on pizza, pasta, buddha bowls, omelettes, or even as a dip!

Dreamy Vegan Pesto Recipe:

  • 2 cups spinach

  • 3 tbsp pine nuts or walnuts

  • 3 cloves garlic

  • 2 tbsp lemon juice

  • 3-4 tbsp nutritional yeast

  • 1/4 tsp sea salt

  • 2-3 tbsp olive oil

  • 3-6 tbsp water

  • 1/2 avocado for added fat + creamy-ness (optional)

Instructions:

  1. To a food processor or small blender, add the spinach, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

  2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Add 1 Tbsp water at a time until the desired consistency is reached

  3. Taste and adjust flavor as needed.

  4. Store leftovers covered in the refrigerator up to 1 week OR pour into ice cube molds, freeze, and store up to 1 month or more.


Have you tried this recipe? What did you think?

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Emily CoxComment