Vegan Pesto
I love pesto.
I love making a vegan alternative for my vegan friends, and for those in my life who don’t tolerate parmesan cheese very well.
And when I make pesto, I make enough that I can freeze some for later. 1 ice cube of pesto is approximately 2 T of pesto that I can use in dressings, stir in with quinoa or add as a topping to a variety of dishes.
Vegan Pesto:
2 c packed basil
1/3 c roasted pine nuts
1/2 extra virgin olive oil
5 cloves of garlic, chopped
1/4 tsp himalayan sea salt
4 T nutritional yeast
2 T fresh lemon juice
Blend well –leave some texture–and enjoy.
I love pesto on roasted veggies–yum, my favorite!
Stores in the fridge for up to 2 weeks, and freezes for up to 2 months.
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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