chef cartoon 1I 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.

 Ingredients

  • 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)

Preparation

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.