Vegan Pesto




We’ve been leaning in to a more plant based diet lately. We are trying to eat more plants and less, well, non-plants. A whole food plant based diet just goes with a whole food plant based garden. (ha!) What about pesto? How do you make a dairy free pesto that tastes as good as the original? This recipe does use olive oil but a  whole lot less than the typical pesto… just 3 Tablespoons. It doesn’t call for weird ingredients like zucchini or avocados. Occasionally, I will add a pepper if I have one growing in the garden or a few sprigs of Italian parsley but other than that it’s just Sweet Genovese basil. This is a lemony, delicious, fresh basil tasting, low fat, guilt free, vegan pesto. We’ve been tweaking the recipe all summer. It’s perfect.

Vegan Pesto

a bunch of fresh basil

Juice of 2 lemons

2 large or 4 small cloves of garlic

3 TBL good extra virgin olive oil (measure it!)

1 TBL Bragg Nutritional Yeast Seasoning

Handful of walnuts

1/4 cup (up to 1/2 cup as needed) reserved pasta water, cooled

Dash of Sea salt

Cook your favorite whole grain pasta and reserve some of the cooking water.

Fill a food processor bowl with fresh basil leaves.

Add the lemon juice, garlic, olive oil, Nutritional Yeast, walnuts, 1/4 cup pasta water and sea salt. Pulse and blend until the pesto is smooth. Add more pasta water a little at a time, as needed until it’s the perfect consistency.

Make extra and freeze. Hurry, at the first frost of the fall, the garden basil will be gone.