Friday, October 26, 2018

recipe: three variations of vegan pesto!

As I mentioned in my post yesterday, I've been trying to eat a healthier diet the last several weeks and one thing that has been making all those healthy meals taste amazing is homemade vegan pesto. I've been trying a bunch of different varieties, with different nuts, seeds, and greens. It's so fun to play around with this recipe!

I use this pesto in so many different ways -- on wraps or sandwiches as a spread, diluted with a little extra virgin olive oil as a salad dressing, or (my favorite!) with zucchini noodles and roasted vegetables for dinner. Yum!! I usually use about 1-2 tablespoons at a time. It's packed with flavor and you really don't need all that much to make a difference.

Each batch that I make comes from the following recipe --

In a blender combine:

1/2 cup nuts or seeds
1/2 cup vegetable broth (add more if it's too thick)
a drizzle of extra virgin olive oil
6 cloves of garlic
a pinch of sea salt
1 cup of greens (herbs or vegetables)

My favorite combinations are:

Sunflower seed - Parsley pesto (perfect if you have nut allergies!)
Basil - Walnut pesto (my favorite!)
Roasted asparagus - Cashew pesto

For the roasted asparagus pesto, just cook asparagus tips on 400' for 20 minutes and then wait until it's cooled to room temperature before adding it to your blender.

And that's it! It's SO easy to make this, and it's so healthy! (And so yummy!!)