Homemade Vegan Pesto Sauce


Pesto is the besto! 

I can’t get enough of pesto. It trumps red sauce any day.

Usually I buy a vegan pesto sauce at my local heath store but this time I wanted to make my own. The one I always buy uses sunflower oil which isn’t comparable to extra virgin cold pressed olive oil. Olive oil offers more health benefits and is a more natural oil compared to vegetable oil. I also kept this recipe vegan. It’s an affordable way to have creamy pesto and you can customize it to your taste buds. Plus, it’s homemade! 😉 This recipe makes a creamier pesto rather than an oily or textured one.

2 cups of loosely packed FRESH basil with stems removed

2 cups of organic baby spinach (or kale – I haven’t tried it yet though)

1/4 cup of pine nuts

2 cloves of fresh peeled garlic, sliced

Black pepper

Extra virgin olive oil – you can try first with 2 tablespoons or 1/4 cup depending on your preference

2 tablespoons of fresh lemon juice

2 teaspoons of unsweetened almond milk

Extra virgin olive oil

2 tablespoons of hemp seed (optional but a great way to get a little more protein)

1 teaspoon of dried or fresh oregano and parsley

Simply combine all the ingredients into your blender or food processor until thick and creamy or until desired consistency. You can additional olive oil to “thin” out the sauce a bit. Mix with cooked gluten free brown rice pasta (or really anything you want) and serve with fresh arugula. If you have baby basil leaves, top it as a garnish.

Always add olive oil to the very top layer and refrigerate to keep it moist and fresh. Bon appetit!

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