You want to get into that pesto goodness… but there’s a catch.
You want it vegan. Most recipes call for some kind of cheese, but it’s alright, I got you.
Oh but wait… you have more demands! Oil free as well you say?
How often I am to be that guy, the one to make all the demands; vegan please, hold the oil… and the salt… I don’t mean to be fussy, but can it be done raw…?
Who wants to be that guy.
I really do.
However, instead of trying to find foods that suit me, it’s been much easier to just invent a lot of them myself.
Or call on my kitchen wizard friend to help me (you know who you are).
Cue my vegan pesto.
Where I have substituted the dairy and oil for extra deliciousness.
You are welcome.
Pesto is one of my all time favourite sauces, but sadly many recipes are heavy on the parmesan. Or oil. Or both.
When you want to be healthy AND eat your weight in delicious food, it really does pay to come up with your own recipes. After some trial and error I have been able to recreate a pesto that requires none of the ‘bad bits’, but packs all of the flavour explosion punch you are after.
You can have this sauce over zoodles, as a dip, or a sandwich spread… you can also eat it straight off the spoon (highly recommended).
I am a pasta fanatic from way back. However, since trading in the shitty (delicious and comforting) processed pasta, I have had to really start nailing the sauces to make my zoodles dishes cut it.
Which I have successfully done with this recipe.
It’s all about the sauce – I think I need this printed on a t shirt.
1 C fresh basil
¼ C sunflower seeds
2 tbs nutritional yeast
3 cloves garlic
1 tsp seaweed*
Chili to taste
Water to reach desired consistency
*For the seaweed you can use dulse, nori, wakame – anything like that. It will add a salty flavour BUT it will also (surprisingly) add a hint of seaweed. If you are not into this, the nutritional yeast will provide enough of a salt flavour and you can leave out.
Blend all of the ingredients, adding water to reach desired consistency
Pour over zoodles and mix well, or eat as you see fit 😉
Alright, you don’t have to have it over zoodles, but you really should try that. It is amazing and for a fake pasta…. It really hits the spot.
Feel free to heat in a pan for a couple of minutes if you want a more comforting vs refreshing meal. You could also have it over a salad, or as a dip. Use your preferred food vehicle to get it into your mouth.
Making our most comforting meals vegan AND healthy is becoming too easy. The are so many options and ingredients to sub in.
No oil, dairy free… ain’t never looked so good.
Move over parmesan, did you not hear… Nutritional yeast is where it’s at.
Oil also just not required! Not when the seeds themselves release their own oily goodness when blended up.
This pesto is heavily rotated through my weekly meals. I find I need about three core sauces to play and rotate and this way I don’t get tired of any of them.
Check them all out so you can see how simple and easy it is to eat meals that are hearty but keep you light and energised.