Multi Herb Vegan Pesto

Multi Herb Vegan Pesto
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I served this pesto with gluten free spaghetti noodles, but the next time I make this delicious pesto, I will definitley use rotini noodles.  You can make the pesto a day ahead for a quick and easy dinner!  Sauteed shrimp would be a delightful addition to this meal:)

 

Multi-Herb Vegan Pesto
Feel free to use any herbs you desire:)
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Prep Time
15 min
Total Time
25 min
Prep Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
  2. 1/2 cup shelled pecans or walnuts or pine nuts
  3. 1-2 cloves fresh garlic
  4. 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  5. Sea salt, to taste
Instructions
  1. Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
  2. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
  3. Season with sea salt, to taste.
  4. Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.
Notes
  1. Makes roughly a rounded cup. Feel free to add some nutritional yeast on top for a cheesy flavour. If you can have cheese, add some parm...delish!!
Adapted from Gluten Free Goddess
Adapted from Gluten Free Goddess
Plank Health http://www.plankhealth.ca/wordpress/

Post author

Kellie, also known as "Healthy Mom", is a passionate advocate for the saying, "not one diet fits us all". Because eating healthy can be overwhelming and time consuming, she provides clients with one on one personal coaching as well as develops monthly online meal planning programs. These programs are filled with everything you need to get cooking at home: shopping lists, menu plans, recipes, healthy lifestyle tips and full coaching support.

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