I have a love affair with this vegan pesto. Seriously, I have made this three times just this week alone! With only five ingredients plus salt and pepper, you can make this sauce easily in under five minutes, and have dinner ready to go in ten. I have really been enjoying making scrambled tofu with vegan pesto and cherry tomatoes. It makes a delicious savory vegan breakfast wrap, and it’s ready in a pinch if you have the pesto set to go in the fridge. The video for that meal is coming soon on our new Youtube Channel!
For lunch or dinner, I will usually toss this sauce with whole wheat spaghetti and tofu, then stir in some baby kale while it’s still hot enough to wilt. I just brought a huge bowl of this pesto pasta to an epic lakeside picnic brunch with friends. It was gobbled up and raved about all afternoon. In the spirit of fun and delicious food, we are making it a local LA Meetup called Disco Picnic, so be on the look out for that as well!
Back to the deliciousness at hand! When it comes to store bought pesto, there aren’t many vegan options. Most pestos have cheese in them, not to mention cheap, refined oils. Making your own homemade vegan pesto is the best because you know exactly what’s in it! You can ensure all the ingredients are fresh, organic, and local if possible. We bought a basil plant from Trader Joe’s a few months back that wasn’t doing so well. We replanted it in a larger container, so hopefully it will grow into a healthy, strong bush! We want to have endless pesto from our own backyard. It doesn’t get more local than that. 🙂
We brought our bright green, tasty jar of fresh vegan pesto out to visit our newly replanted basil plant! Hopefully the plant will be inspired to grow into a giant bush and fulfill its delicious culinary destiny.