Homemade Vegan Pesto

I promise, you wont miss the cheese!!

Here is what you need (with small variations):

  1. 2 cups washed fresh basil ( I mixed 1 cup basil and 1 cup cilantro)
  2. 1/2 cup your choice of nuts; walnuts, pine nuts, pecans ( I mixed pine nuts and pistachios)
  3. 1 or 2 cloves fresh garlic (I personally use 2 … sometimes 3)
  4. 1/3 to 1/2 cup of delicious extra virgin olive oil ( I used 1/2 cup, makes it easier to mix with your food)
  5. Sea salt or Himalayan salt
  6. Optional, I added some black pepper.

Combine all the ingredients in a food processor or blender (works perfectly fine in both)

The recipe should yield about a cup of pesto. I suggest you double up the ingredients and freeze the remaining cup for future consumption 🙂

As for the zucchini pasta, I used a mini spiraliser, which can be stored anywhere in your kitchen  drawer (unlike the massive spiraliser I have been seeing everywhere, which requires a kitchen on its own )

I spiralised 1 green and 1 yellow zucchini; added some cherry tomatoes, mushrooms and 1 Tbsp of pesto …. and that’s it.

Get creative with your raw salad, add your favorite veggies ( roasted eggplant should taste good with the mix, crushed almonds maybe?, asparagus? )

Here’s how my mini spiraliser looks like (you can find it at lulu’s supermarket)



Bon appetit






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