Krista McGuire

I just realized that I am cooking faster than I am blogging…so time to pick up the pace!

I’m pretty sure I could eat pesto everyday. I have been making such a killer recipe for the past three years (shout out to my best friend’s mama Chrysanne for that) that I was afraid no Vegan pesto could ever compare. I was wrong.

This pesto tastes amazing! I’m serious! Don’t knock it until you try it…

I wanted to have a lighter meal this night, so instead of pasta, I made Zoodles (zucchini noodles) with my Spiralizer —> another one of my favorite gifts I received for Christmas.

I sautéed some squash, steamed some broccoli, lightly steamed my zoodles, and poured fresh pesto over it all. Quick, healthy, and easy week night meal! Voila

Vegan Pesto:

Ingredients

-2 Cups Fresh Basil

-1 Cup Walnuts

-3 Cloves Garlic, roughly chopped

-1 Cup Extra Virgin Olive Oil

-Salt and Pepper To Taste

-Juice From 1/2 – 1 whole lemon —> I use an entire lemon

-6 Tablespoons Nutritional Yeast

For those of you who don’t know, nutritional yeast is a valuable source of high quality protein, amino acids, vitamins and fiber! A great alternative to parmesan cheese 🙂 

Directions

• Place basil, walnuts, garlic in food processor
• Pulse to combine
• Drizzle with olive oil
• Add salt and pepper, lemon, yeast, and pulse a few more times to combine
• I store the leftover pesto in the fridge and add it to just about everything for the next week

XOXO