Vegan Pesto: Simple & Delicious
This recipe is super simple on a busy weeknight when you’ve run out of ideas for dinner and you’re short on time.
When we became vegan, the one thing that I didn’t realize I would miss so much would be cheese. And, as I quickly discovered, it’s in so many things I didn’t realize — like pesto. Parmesan cheese gives pesto some of its tangy bite.
So, it was important that I found a vegan pesto recipe that was simple, fast, and tasty. I use this variation in sandwiches, on pasta, as a dip, and so much more. Here, I thinned it out quite a bit in order to use it as a kind of “mayo” on a simple tomato and avocado sandwich.
Here’s the recipe (so simple that our 8-year-old could do this himself).
Prep Time: 10 minutes
2 cups fresh basil leaves, packed
1/2 cup pine nuts
3 medium garlic cloves (minced)
1/3 cup water (I use water instead of olive oil but you could also do 1 tbsp of olive oil and subtract that amount from the water)
Sea salt and black pepper to taste
Combine basil and pine nuts in food processor (or blender) Pulse a few times. Add garlic, pulse a few more times. That’s it! Enjoy!