VEGAN PESTO
This vegan pesto is bursting with flavor and is perfect for a summer meal! You can use it as sauce on pasta or grains; marinade/crust for your chicken, fish, tempeh or tofu; dressing on salad or cooked vegetables; and a dip for crudité. The possibilities are endless!
For those unfamiliar, nutritional yeast has the same nutty flavor as parmesan cheese, which makes it an excellent vegan alternative. It is also extremely nutrient-dense — just one tablespoon has three grams of protein and over 100% daily needs for thiamin, riboflavin, and B6. It is also one of the few vegan sources of vitamin B12.
You may notice that instead of olive oil, which is typically used in pesto, water is used to achieve your desired consistency. While the 4Q Method embraces healthy fats like olive oil, it also tries to reduce unnecessary fat use. With such a flavorful dish, you won’t even notice the difference!
INGREDIENTS:
2 cups fresh basil
1 cup pine nuts
1/4 cup nutritional yeast
2 tbsp apple cider vinegar
1 tbsp lemon juice
3 cloves garlic
1 tsp sea salt
1/8 tsp pepper
water, as needed
DIRECTIONS:
Put all ingredients except for water into a blender and blend until ingredients are combined and smooth. It should be a paste-like consistency.
To thin it out and achieve desired consistency, add in enough water and blend. The amount of water you need will vary based on how you want to use the recipe. If you want it as a dip, you might not need to add any at all. And if you want it as a sauce for your pasta or grains, you will likely need more than if you’re using it as a marinade for your proteins.
Store in fridge, and enjoy!
4Q Journaling Guide: Because of the nuts, this dish would count towards your fat; but portion will vary depending on how much water you use and how many servings your recipe yields.