Traditional pesto is made with basil leaves, garlic, pine nuts, olive oil, salt, and Parmesan. Traditionalists prepare it with a mortar and pestle, but most use a blender or a food processor. I love a good vegan pesto sauce, but there aren’t a ton of store-bought vegan pesto sauces in most stores. However, there is a vegan pesto sauce from Trader Joe’s that I have become addicted to lately. It has spinach and kale among other things like olive oil and spices. I’ve made a solid attempt at recreating the sauce. You definitely will need a blender or food processor for an easy-to-make vegan pesto sauce for you to savor with pasta and/or bread.
Ingredients
1 cup packed fresh basil (large stems removed)
1/2 cup packed spinach
1/2 cup packed kale
3 Tbsp pine nuts or walnuts (optional, if nut-free, try sunflower seeds)
3 large cloves garlic (peeled)
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast
1/4 tsp sea salt
2-3 Tbsp extra virgin olive oil*
3-6 Tbsp water
Directions
In a food processor or small blender, add all your greens, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
This is great as a pasta sauce, dressing, or dip, and a great way to get your green veggies.