Whenever I thought of pesto, I thought oily, fatty, made me feel yucky kind of sauce. This all changed when my mom created a “healthy” pesto. She makes all different kinds, basil, spinach, red pepper…uses way less oil than the average and just a dab of parmesan cheese. This recipe was created using hers as a base but I took out the cheese to make it fully vegan, used a mix of all the awesome greens I want my kids to eat (spinach, kale, swiss chard-hence SKS) and gave the option of no oil. Both my boys devour this, in fact the little one has been known to scoop it up and eat it with his tiny hand. It’s a winner! I put it in everything from lasagna, to pasta, and even bake veggies in it.
The Best Vegan Basil Pesto Recipe
- Place ingredients into a food processor and blend until pureed. Blend all the way for super smooth, or pulse for a more textured result.
- Serve however you desire!
- If you are oil free use more broth to get the consistency you want. I liked the flavor and texture with using a drizzle of oil and then adding about ¼ cup broth to get the texture I wanted. Adjust the oil and broth for your specific needs/preference.
- This makes about 1 cup. Serving size is 1/4 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.