Our Veggie Kitchen

My favorite pesto has always been a simple affair with quality ingredients. Good extra virgin olive oil, fresh basil and the best parmesan cheese you could find. I've been putting off veganizing this because I thought the cheese was essential.

This pesto remains simple. It's quick, easy and endlessly versatile. I used this batch to make a pound of pasta, some pesto butter and a batch of creamy pesto salad dressing.



Basic Vegan Pesto
1/4 cup cashews, ground
1/2 cup olive oil
4 cups basil (packed), divided
1 cup parsley (packed), divided
2 cloves garlic
1/2 tsp salt
1 tbs miso
1/2 small lemon, juiced

Roughly chop the basil and parsley. Mix the herbs together and split in half. Blend together the oil and cashews, then add to the blender half the herbs, garlic, salt, miso and lemon juice. Blend thoroughly. Mince the remaining herbs, add to the blender and pulse, just to combine. Makes about a cup of pesto.


Pesto Spaghetti
1 Spaghetti or other pasta
1/2 cup Basic Pesto (about 1/2 recipe)

Cook pasta according to directions. Drain and stir in pesto.

4 Servings: 579 cal (18g fat, 88g carbs, 16g protein)


Pesto Butter
6 Tbs Earth Balance, Softened
2 Tbs Basic Pesto

Cream together the pesto and margarine. Chill until it hardens to desired consistency.

8 Servings: 114 cal (12g fat, 1g carbs, 0g protein)


Creamy Pesto Vinegarette
3 Tbs Basic Pesto
1 cup soy milk
1/4 cup white wine vinegar
1/4 cup vegenaise
1 tbs arrow root
1 tsp sugar
1/4 tsp black pepper
1/4 tsp salt

Combine all ingredients and blend in in an immersion blender. Chill in the refrigerator for at least an hour.

16 Servings (4g fat, 2g carbs, 1g protein)