Pestoooo. YUM. without the rape or torture of ANIMALS. even more YUM.
At the end of a busy week, I go into my kitchen and what do I find?
Spinach that desperately needs to be used up.
Basil leaves barely hangin’ on.
And fresh kale that I knew I should eat but didn’t wanna make a salad of. (no… please no salad today.) Hmm…what to do..what to do? PESTO!!!
This recipe consists of me just clearing out my fridge! Simply using what needed to be used up!
In another scenario, I probably would have used a lot more basil and maybe more spinach rather than kale. BUT this was so delicious and I’m glad I got both these powerhouse greens in. Feel free to use your own combination of greens and basil! I’m just glad there are no more plants wilting away! 🙂 This turned out way better than I expected. It is FRESH, GREEN, CHEESY, GARLIKY, and even has a little KICK! I love how the lemon brings a sweetness and the texture is just so so perfect!
I want to put this on EVERYTHING!
Reasons why I love making pesto:
- It’s super quick. Seriously. Like less than 5 minutes!
- The fresh, raw herbs and greens! Makes me feel healthy, haha.
- Making your own is SO much better than store bought. In taste AND quality.
- You can keep it in the fridge and use it for different things throughout the week!
3 C Spinach
1 C Kale
1 C Basil
2 Tbsp Vegan Parmesan * OR Nutritional Yeast
1/2 Tsp Salt
1/2 Tsp Red Chili Flakes
1/4 C Cashews
3-4 Garlic Cloves
Juice from 1 Whole Lemon
1/4 C Olive Oil
Put everything in a food processor (except the olive oil) and process until finely chopped.
With the machine still running, slowly add in the olive oil and process some more until the pesto is smooth or chunky. Depending on how you like yours 🙂
Store in an airtight container.
(Makes 1/2 Cup)
**I made Minimalistic Baker’s parmesan cheese recipe and added that as my cheese instead of just using nooch: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/ Either will work though!
Leave a comment and let me know how you liked it 🙂