Meatless Monday: Vegan Pesto

I know what you’re going to say: Vegan Pesto?  You can’t make pesto without cheese!  I found it on POPSUGAR, which is a fun little site that I have been signed up to for about 2 months.  It’s fresh, it’s great for grilled veggies, meat or pasta salad.  Plus, I wouldn’t put a recipe on here that I don’t like so here it goes.

Vegan Pesto


  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 1/2 cup pine nuts
  • 1/4 tsp sea salt
  • 1/4 cup extra-virgin olive oil


  1. Place the basil, garlic, pine nuts, and salt in a food processor, and blend until combined but slightly coarse.
  2. Add the olive oil, and blend until smooth.
  3. Use it right away or store it in the fridge (one week) or freezer (up to three months).

Yields about 1 cup of pesto.

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