We had an awesome time at our race last week (I’ll have a post up soon) but now we are back home and back to training. As a family, we are trying to focus on cutting out extra snacking and eating less sugar and additives. And now that the weather has warmed up (well except for today), I’ve been wanting to try all sorts of new salads and recipes to incorporate as many fresh fruits and veggies that I can. Pesto has long been one of my favorites but so far the only dairy-free one I can find has been at Trader Joe’s and we don’t have one near us. I decided that it was time to make my own recipe. I am going to have to get a new basil plant (mine didn’t survive the winter) so that I can have fresh basil all the time. My whole family enjoyed the recipe and I loved that the nutritional yeast made it taste very similar to the kinds that have cheese in them. I hope you enjoy!
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HOMEMADE VEGAN PESTO
YIELDS: 10 SERVINGS (SERVING SIZE 1 TBSP)
NUTRITIONAL INFO: 1 SERVING IS 77 CALORIES AND MACROS ARE 2G CARBS, 8G FAT AND 1G PROTEIN
INGREDIENTS:
5 CLOVES OF GARLIC (MEDIUM SIZED)
2 TBSP PINE NUTS
2 TBSP CHOPPED WALNUTS
1 CUP FRESH BASIL LEAVES (PACKED)
1 CUP SPINACH (PACKED)
1/2 TSP RED PEPPER FLAKES (OPTIONAL)
1 TBSP NUTRITIONAL YEAST (I USE TRADER JOE’S)
JUICE OF 1 LEMON (LARGE)
1/4 CUP EXTRA VIRGIN OLIVE OIL
*NUTS CAN BE OMMITTED OR REPLACED WITH SUNFLOWER SEEDS.
DIRECTIONS:
PUT ALL THE INGREDIENTS IN A FOOD PROCESSOR, THE ORDER DOESN’T MATTER, AND BLEND UNTIL A SMOOTH SAUCE FORMS. SERVE OVER PASTA OR VEGGIES. LEFTOVERS CAN BE REFRIGERATED.
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