Taylor's Vegan Pesto
I began making this vegan pesto for a good friend who could not eat added salt or oil.
It is made without added oil and can be made without any added salt by using my Chicken-like seasoning.
This recipe makes about two cups.
- 1 cup of tightly packed basil leaves
- 2 cups of tightly backed baby spinach leaves
- 1 cup tightly packed kale leaves (cut off the main stalk)
- Juice of one lemon
- 3 or 4 cloves of garlic
- 3 Tbsp Nutritional yeast (differs from Brewer’s Yeast)
- ½ cup raw cashews
- ¼ cup raw walnuts
- ¼ cup pine nuts, if desired
- 1-2 Tbsp Chicken-like vegetarian seasoning (regular or salt free)
Place all in a food processor until smooth. If too thick, add 1 Tbsp water or almond milk at a time until desired consistency is reached.
Use as a sandwich spread, a dip, on home-made pizza, and on Crostini’s.
Note: when I use it as a sauce for pesto pasta I use the 8 + 8 + 4 + 2 rule.
- 8 ounces cooked and drained pasta (I avoid wheat so typically use a pasta that is a mix of brown rice, quinoa, and amaranth)
- 8 ounces almond milk
- 4 ounces of vegan pesto or more if desired
- 2 large white onions caramelized
Heat almond milk and vegan pesto (but do not boil). Add caramelized onions and drained pasta. Stir. Remove from heat for 2-3 minutes to allow sauce to be somewhat absorbed and serve.
If you like red sauce, heat it and serve as a side dish, adding a few spoonfuls on top of the pesto pasta.