I enjoyed the precursor of this non-dairy pesto while visiting my friend Flo and make it often. It can be used as a sandwich spread, a dip, on Crostini’s, and/or English Muffin Pizzas, and as a pasta sauce.  It contains no sodium (salt) and no added oil--although you can add some of both if you so desire.

Ingredients

  • 16 ounces of baby spinach
  • 8 ounces of basil leaves
  • 8 ounces baby kale
  • 1 cup almond milk
  • ½ cup raw cashews
  • ¼ cup pine nuts, if desired
  • 8-10 cloves of raw garlic or to taste
  • 5 Tbsp lemon juice
  • 2 Tbsp nutritional yeast (differs from Brewer’s Yeast)
  • 2 Tbsp dried onion powder
  • 2 Tbsp dried Italian Seasoning
  • 2 Tbsp dried basil 
  • 2 Tbsp chicken-like vegetarian seasoning (McCormick’s Poultry Seasoning has no added salt)
  • ½ tsp "sodium-free" salt, if desired, such as No Salt.

Preparation

Place small batches of greens in a food processor until smooth. Place in large mixing bowl when smooth.

Place dry nuts in a blender and pulse until small pieces. Add to greens.

Place almond milk, raw garlic, lemon juice, and all dried seasonings in blender until smooth. Add to greens and mix well. 

Storing

I typically freeze it in 4-ounce containers. 

Serving

Serves two people if a salad or side-veggie is also part of the menu—or one very hungry individual.

Ingredients are raw so be sure to place in a saucepan (frozen or thawed)  over low heat until cooked. Do not boil. Mix with pasta, use it on baked potatoes, or for English muffin pizza, or even in a quiche, etc. It is  concentrated so you may add almond milk tor other on-dairy milk to desired consistency.

Note:  when I use it as a sauce for pasta, I often use the 2 + 4+ 8 formula.

  • 2 white onions, sliced and carmelized
  • 4 ounces of vegan pesto
  • 8 ounces cooked and drained pasta 

Cook vegan pesto (but do not boil). Add onions and drained pasta. Stir. Remove from heat for 2-3 minutes to allow sauce to be somewhat absorbed.

Note: for pizza, I toast sourdough English muffin-halves. Spread with humus, add a teaspoon of vegan pesto, top with finely sliced onions, sliced black olives, and any other veggies you may like, etc. Bake on a cookie sheet for 15 minutes in an oven preheated to 350 degrees F. Goes well with soup or salad.