No-Oil Vegan Pesto
So many ways to make a pesto, so many ways to eat it! Traditionally you’d blend basil with olive oil, garlic, and parmesan cheese and toss it with pasta - easy-shmeasy.
This one’s a fresh green version with arugula and spinach, ripe avocado instead of olive oil and a generous blob of mild miso for a “cheesy” flavor. The avocado gives it a great creaminess that sticks to the noodles.
An awesome parmesan cheese replacement for plant-powered peeps is a blend of walnuts and nutritional yeast sprinkled over the whole thing.
Here’s how for 3 cups of pesto you can toss with penne noodles or any pasta, use as a delicious spread on toast, stir it into rice for a creamy risotto or dollup into carved zucchini or cucumber rounds for an elegant raw h’ors d’oeuvre.
2 ripe avocados
1/2 pound of organic arugula
1/2 pound of organic spinach
1 small bunch of basil
1 small bunch of parsley
5 cloves of garlic
3 Tbsp mild white miso
1 cup of hemp seeds
Blend all ingredients except hemp seeds until creamy. Add hemp seeds and pulse.
for vegan “parmesan”, pulse together about a cup of organic walnuts with half a cup of nutritional yeast and a tsp of Celtic sea salt. mmm
