Vegan Basil Pesto Recipe
This vegan pesto recipe utilizes the pulp left over from cold-pressed almond milk to create an amazingly flavorful sauce!
Servings:
1
Serving Size:
12 oz
Ingredients
| nut milk pulp | 6.5 oz |
| olive oil (extra virgin) | 4 oz |
| garlic (peeled) | 2.5 oz |
| spinach | 2.5 oz |
| basil (fresh) | 2 oz |
| lemon juice | 1.3 oz |
| salt (kosher) | 0.6 oz |
| black pepper (ground) | 0.3 oz |
Directions
In a saucepan, add the peeled garlic and cover with oil, we recommend using a small, shallow saucepan to avoid needing too much oil to cover the garlic completely. Adjust heat to lightly simmer for 15-20 minutes until garlic is slightly brown and tender.
Remove the garlic from the oil and let both garlic and oil cool.
Add all ingredients except the oil into the blender and process until well blended.
Gradually add the oil.
Pro tips
For a cheesy flavor, add 3-4 tablespoons of nutritional yeast.
Great on pizza, pasta, breadsticks, sandwiches, spiralized zucchini and more!
All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.