Welcome to week 2 of Veganuary!
This week we’re starting off with our wicked take on pesto. You can ditch the dairy and still make your Italian Nana proud with your pesto prowess.
Pesto is typically made with Parmesan mixed in and, even without cheese, this flavor-packed recipe classic is one of our faves. We like to add a bit of mint for that added one + two punch and spinach to help extend it a little and brighten up the color, not to mention upping the veg factor. Either one of these ingredients can be doubled up in the recipe or left out.
Once you have the base foundation of how to make a pesto you can find new flavors and leafy greens to add like rocket, nettle, kale or even dandelion greens if you like that bitter taste.
Once you nail this recipe, the use of such a high commodity sauce like this one is endless. Pesto on pasta, pesto garlic bread, pesto lasagna, pesto hummus, pesto scramble, pesto marinade … heck, just sit there and dip crackers in it. We do.
We have more pesto recipe recipes coming at you later this week, so stay tuned for more ways to use this basil-filled, garlicky treasure.
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