I enjoyed the precursor of this non-dairy pesto while visiting my friend Flo and often make it because it has no added oil or salt. It can be used as a sandwich spread, a dip, on Crostini’s, and stirred into hot cooked and drained pasta.
- 8 ounces of basil leaves
- 16 ounces of baby spinach
- 8 ounces baby kale
- 1 cup almond milk
- ½ cup raw cashews
- ¼ cup pine nuts, if desired
- Juice of one lemon
- 3 or 4 cloves of garlic
- 2 Tbsp nutritional yeast (differs from Brewer’s Yeast)
- 1-2 Tbsp chicken-like vegetarian seasoning (I like McCormick’s Poultry Seasoning as it has no added salt)
Place batches in a food processor until smooth, using a little almond milk in each batch.
Note: when I use it as a sauce for pasta I use the 8 + 8 + 2 rule.
- 8 ounces or more of vegan pesto, depending on how much sauce you prefer
- 8 ounces cooked and drained pasta (typically brown rice and quinoa)
- 2 onions caramelized
Heat vegan pesto (but do not boil). Add onions and drained pasta. Stir. Remove from heat for 2-3 minutes to allow sauce to be somewhat absorbed.
Serve onto plates. Can serve 2-3 people depending on the size of a side-salad and how hungry they are. Smile.