Name: Vegan Basil Pesto
Total time: 5 min
Yield: Serves: 4 to 6 / Makes 1 heaping cup (250 ml)
Ingredients: ¼ cup (60 ml) olive oil (OF: ¼ cup/60 ml water); ¼ cup (30 g) toasted pine nuts; ¼ cup (30 g) roasted almonds; 2 garlic cloves; 4 raw Brazil nuts, chopped; 1 cup (40 g) spinach (see Note); 2 bunches basil, leaves only; ¼ to ½ teaspoon salt

Preparation info

Serves:
4 to 6
/ Makes 1 cup

Difficulty
Easy
Ready in
5 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Pesto is such an easy flavor boost for everything from steamed greens and baked potatoes to tofu sandwiches and guacamole (try it!). Though basil is the base of the classic pesto Genovese, you can swap in any herb or green for an interesting twist. The trick to retaining depth of flavor after ditching umami-laden Parmesan is the specific mix of nuts.