This pesto is fresh, nutrient dense, and delicious. Plus it goes well on seriously everything. I mean, pesto pasta is the classic, but how about tacos? Seitan? Pizza? Put it on the pizzaaaaaa. Anyone? Okay, I’ll assume that’s a little too much of a deep dive for many folks and I’ll just give ya the recipe you came here for. (But if you wanna do some internet sleuthing it’s Mary Kate and Ashley pizza party – and you’re welcome for that one.)
great for leftovers/meal prepping (see some suggestions below)
For this recipe, you will need the following:
lots and lots of kale (or any leafy green you enjoy)
garlic powder or roasted garlic cloves
basil, fresh or dried will do
cashews or pine nuts
nutritional yeast or vegan Parmesan cheese
salt and pepper
a blender or food processor
So how do i make pesto?
Pesto is one of those things that I did not grow up eating. I think my mom was scared of green things, so it didn’t come up a lot in our diet (flash forward to now where she has absolutely no understanding of how she wound up with a vegan daughter). I think I started eating it at restaurants a while back and was blown away by how flavorful it was. I figured it was probably one of those things that Italian grandmothers labored lovingly over all day.
WRONG. It takes two minutes in my food processor and that’s all she wrote.
I’ve got basil up the wazoo in my garden right now, and for the past few years, it’s been such a pleasure to just run outside and grab a hefty handful and pop it into a quick sauce. And now you can too!
Here’s the long process to make this amazingly flavorful vegan sauce: toss it all together and blend, baby. Yep that’s it.
Step 1: So I used kale for this one, but I keep it seasonal and use whatever greens I have on hand at the time. Spinach, carrot tops, etc. all work really well in homemade pesto sauce recipes. If you’re using kale, remove the big stalks and compost them or feed ‘em to your pet bunny.
Step 2: Gather your garlic. For this one, I was short on time and just used a scoop of garlic powder, but of course the fresh kind is always better.
Step 3: Add in basil, cashews, and nutritional yeast. You can sub other nuts and cheeses, see below. Add in salt and pep and a bit of olive oil.
Step 4: Blend that bad boy and eat up. Check out my recipe ideas below if you’re looking for some creative and yummm ways to use this pesto. I promise, you won’t be disappointed. This makes enough for a family size meal’s worth with enough for leftovers, so go ahead and get creative with it.