top of page

Vegan Basil Pesto

This week I decided that I would try and incorporate more greens into my diet. In my adulthood I have always eaten a great deal of vegetables, but not always the green ones... Spinach and Kale I love in salads and smoothies. Chard and Beet Greens I love sauteing...

But items like dandelion greens, and herbs like basil and cilantro I tend not to eat on a regular basis - no particular reason as they are high in nutrients, I just think sometimes you just stick to what you know. So today I went to the local farmers market and bought some things I generally don't. I got dandelion greens, radicchio, celery root, basil, two bunches of cilantro among bags of other vegetables.

I started by making a simple vegan pesto.

Pardon my photography skills... They will get better as time progresses. I put the pesto on a Kale Green Pea Radiatore Noodle; however you can serve it on any type of noodle or even zucchini pasta.

Vegan Basil Pesto

Makes Approximately 1/2 Cup

1/2 cup raw almonds (I used almonds for mine, you can use pine nuts as well but they tend to be much more expensive)

6 Tbsp. Olive Oil

1 1/2 Cups Fresh Basil

2-3 Cloves Garlic

2 tsp. Freshly Squeezed Lemon Juice

1/2 tsp. Salt

Combine everything in a food processor and add to your favourite pasta.

You can add a little extra olive oil to it to make it thinner. I personally like it thicker and I add it to the pasta when it is still warm so it combines with it easier.


0 views0 comments
bottom of page