Being from an Italian family, there are certain foods that I really struggled to give up, pizza, pasta, eggplant parm, lasagna, and of course, pesto! I LOVE anything basil, so it was pretty much a given that I would start making Vegan Pesto. I wanted a recipe that wasn’t ALL oil, so that I could add it to veggies, as well as pasta, and still be healthy! I found a recipe by The Minimalist Baker and adapted it to my needs. I used Raw Walnuts instead of the traditional Pine Nuts, because I wanted the Pesto to have healthy Omega-3s and also still have that nutty flavor. I also cut back on the oil (you can leave it out completely) and used Vegan Broth instead. This still adds a little flavor, and liquid, without all the fat!
This Pesto is still SO flavorful, you will want to lick the bowl! It’s amazing on pasta, Sourdough Toast, drizzled over pizza, or added to dough, to make a delicious Pesto Sourdough Bread! (Yes, I know I am obsessed with Sourdough Bread find my Sourdough Recipe HERE!)
HOWEVER you like your Pesto, this recipe is super easy! Just add all your ingredients to the food processor, or small blender, and Presto! Vegan Pesto!