Vegan Pesto – one word YUM!
So very easy to make and so incredibly delicious.
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 oh.so.yummy!
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):
- on pasta
- spread on sandwiches (especially paninis)
- mixed in a rice dish
- spread in a vegan pizza
- mixed in bruschetta
- thinned with some oil and vinegar for a light dressing
- tossed with veggies
- added to soups
Do you have any good ideas to use pesto? Please Share!
Happy Meatless Monday!
Find other DIY Weekend Warrior posts here: