Updated: Mar 14, 2021
Who would have known their were so many ways to create the perfect pesto? This is my third pesto recipe, and I can proudly say I love them all. However, this one is my favorite one to date. This recipe uses pistachios and hemp seeds, along with tahini and nutritional yeast for the "cheesy" flavor. It's also packed with body-loving ingredients, such as organic basil leaves from my garden and tuscan kale. I love throwing this over some zucchini noodles for a light summer dinner. However, this pesto can be served with anything- buddha bowls, over salads, as a dip, and more. If you typically stick to the spaghetti and meatballs with tomato sauce, why not switch it up and give this vegan pesto a try!
Prep time: 5 minutes
Serving size: 4
1/2c fresh basil leaves
1 large handful kale
2tbs unshelled pistachios
1tbs hemp seeds
1tbs olive oil
2 cloves garlic
2tbs nutritional yeast
Pink salt + black pepper to taste
1. Remove shells from pistachios and add all ingredients to a blender.
2. Blend until smooth and add in water gradually. Add more if needed.
3. Store in an air tight container in the fridge.
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