This pesto sauce really is better than the original! With a bright bite of fresh greens, lots of fresh garlic and some sunflower seed richness, this vegan version is versatile, quick, inexpensive, and easy to make, as well as being low fat and very nutritious. With a few additions, you can quickly create a delicious Presto Pesto Pasta. Also great for spreading on sandwiches or flatbreads, or for making Swirled Pesto Cheddar Buns.
Try this! I mixed some of the pesto with some vegan mayo, stirred it up with cooked baby potatoes and some chopped sweet orange pepper, then topped it with some chopped chives and some crunchy pistachios! The edible flowers are, of course, optional but very lovely!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
cup
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- 4 cups fresh greens I use half basil and half spinach usually, but radish green and kale worked well, too!
- 3 large cloves fresh garlic
- 1 Tablespoon fresh lemon juice or more to taste
- 1/4 cup nutritional yeast
- 1 cup toasted sunflower seeds pistachios are great, too.
- 1 Tablespoon olive oil more to taste
- salt and pepper to taste
Ingredients
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- In your food processor, put you garlic cloves in while the blade is turning, and process until the garlic is in small pieces.
- Put the remaining ingredients in the processor with the garlic. Process until smooth.
- Adjust seasonings to taste. Enjoy!
This makes such a flavourful pasta meal and could also be used as a base for a pesto pizza. It even freezes well! Enjoy!
