Ultimate Vegan Pesto
There’s a lot going on in this post, but it’s important. First, I got inspired to try this new gluten-free pasta recipe from the queen, Minimalist Baker. (She actually can do no wrong in my opinion.) Not only was it SO easy (3 ingredients and maybe 10 minutes), it actually tasted like real, fresh pasta. My slightly skeptic boyfriend (who I enlisted to be my cutting model in this photo) was pretty impressed. I’m not sure the phrase, “Are you ready to make gluten-free pasta?!!” sounded as thrilling to him as it did to me. But alas, it worked out.The best part, though, is that it’s the perfect vehicle for my new absolute favorite vegan pesto + the herbed cashew ricotta that I’ve been making for months (yet forgetting to share).
Pesto is normally something I just throw together with whatever herbs (and maybe nuts) are around the house. It always works, yet some are obviously better than others. I rarely buy basil for some reason, even though that’s usually the classic pesto herb of choice. Well, I’m now reminded of why because this vegan pesto just might be one of the best I’ve ever had/made. It’s incredibly simple + SO flavorful.
Ingredients
- 1 cup parsley (packed)
- 2 cups basil (packed)
- 2 garlic cloves
- ⅓ cup pepitas (pumpkin seeds)
- ¼ cup olive oil
- ¼ cup water
- ¼ cup lemon juice
- ¼ tsp sea salt
Instructions
- Combine all ingredients into a high-powered blender or food processor and run until very smooth and fully combined. You can always add more oil or water if you want it thinner as it will thicken in the fridge a bit.
- Store in an air-tight container in the fridge + it will last up to 10 days!
