Homemade Vegan Pesto
My love story and journey to creating the perfect homemade vegan pesto was like any romantic relationship. We met, we fell in love…and then I had to figure out how to change it to fit into MY life. hahaha.
I moved to Italy a little over 3 years ago and little by little, this country has transformed my taste buds. Their use of so many fresh herbs, spices, and the delicate dough has turned me into quite a pasta/pesto/pizza addicted gal. I wouldn’t change it for the World!
Pesto actually originates not too far from where we live, in Genoa Italy. It was created in the 16th century and is traditionally made with crushed garlic, basil, oil, pine nuts, and parmesan cheese. While you can absolutely substitute the avocado for pine nuts, they are extremely pricey in today’s world! The best low budget substitute would be soaked sunflower seeds.
Through many failed attempts, daring ingredients and constant questioning of any Italian cook that is willing to hear me out, I have developed a few “must-have” staples in my refrigerator. Each week I create a big batch of my veggie packed pasta sauce, my Italian grandma inspired homemade raspberry jam and also this herb-packed homemade vegan pesto sauce that the entire family is crazy about.
- Food Processor
- 2 fresh lemons juiced
- 2 cups packed of fresh basil
- 1 cup packed fresh spinach leaves
- 1/4 cup nutritional yeast
- 1/2 cup of avocado
- 1/2 tbsp garlic powder
- 1 tsp sea salt
- Juice your lemons into a blender or food processor
- Add the remaining ingredients
- Blend until smooth!
- Add in a 1/2 can of cannellini beans if you want a protein punch
- Substitute the avocado with soaked sunflower seeds
- Finish this pesto sauce within 5 days for best taste