Hi Three to Five Tribe! Whether it’s marinara sauce or meat sauce, I love piling red sauce on my bowl of roasted spaghetti squash, but during the hot and humid summer months, my body craves something lighter – like pesto sauce! Instead of buying jarred pesto sauce which can be laden with sodium, whip up a homemade batch instead. It’s super simple and incredibly delicious. (Store bought pesto has nothing on fresh pesto). Plus, it’s Vegan!
Walnut Pesto Sauce
- 1 cup fresh basil leaves (Remove stems before using)
- 2 tbsp walnuts (You can also use sunflower seeds)
- 2 garlic cloves (Peeled)
- 2-3 tbsp nutritional yeast
- 2-4 tbsp water
- 1-2 tbsp EVOO
- 1-2 tbsp lemon juice (For a more citrus taste, use 2 tbsp, for less, use 1 tbsp)
- Pink Himalayan Salt (To taste)
1.) Add all ingredients (except water and EVOO) to a food processor or blender and blend until you develop a liquid paste.
2.) Slowly add water and EVOO as you continue to keep the food processor or blender running. Slowly add a little water and EVOO to your mixture then blend. Go ahead and add the remaining amounts of water and EVOO then blend one final time.
3.) I recommend chilling the pesto sauce in the fridge for at least 1 hour before serving. This helps the sauce set and thickens it up a bit.
You can enjoy this sauce on cauliflower rice, zoodles or grilled meats like chicken and shrimp.
Tip: I have been enjoying this sauce on a homemade chicken pesto bowl. Simply steam some cauliflower rice with some sliced white button mushrooms and fresh spinach leaves then stir in the pesto sauce and add a grilled chicken breast.
*Recipe originally adopted from The Minimalist Baker.
Enjoying this recipe three to five spoonfuls at a time,