Vegan Pesto – one word YUM!

So very easy to make and so incredibly delicious.


    • 2-3 cups fresh basil leaves
    • 1/2 cup walnuts
    • 3 Tablespoons olive oil
    • 1/2 teaspoon sea salt
    • Pinch of pepper
    • 1/2 teaspoon garlic powder
    • 1 teaspoon lemon juice
    • vegan parmesan (optional)

1. Toss all ingredients into your food processor…

blend 4 seconds….

scrape down the sides and blend some more…

scrape sides a bit more and blend a bit more…

sample a little bit because it’s!

Then toss some with your favorite dish – my choice this day was pasta…

eat up…and share some with someone you love…


There was definitely some pesto left-over (yahoo!) so I put it into a covered container in my refrigerator to keep for a few days. If I want to keep it longer, it actually freezes really well. Just put some into a freezer safe container and pop it in there. Remove it about 1/2 hour before you need it in a dish to thaw…simple!

Ways I like to use Pesto – (aka reason to make and freeze a LOT):

  1. on pasta
  2. spread on sandwiches (especially paninis)
  3. mixed in a rice dish
  4. spread in a vegan pizza
  5. mixed in bruschetta
  6. thinned with some oil and vinegar for a light dressing
  7. tossed with veggies
  8. added to soups

Do you have any good ideas to use pesto? Please Share!

Happy Meatless Monday!

Find other DIY Weekend Warrior posts here:

The Happy Home


3 Comments on Meatless Monday – Pesto

  1. I’ve got everything but the food processor…I grew a ton of basil and this recipe sounds perfect!!!

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