As you can tell, I’ve been in a pesto pasta MOOD. This super creamy pesto is surprisingly a light way to mix up your weeknight dinners and is an absolute favorite of mine. I usually add in some peas for extra protein on top of my pasta dishes and I’m obsessed with sautéed baby tomatoes - they taste like candy and add a beautiful pop of color.
Eating healthy doesn’t have to be complicated, if fact, I’ll go as far to say that it shouldn’t be complicated. This pesto is nourishing and flavorful because of the organic and fresh ingredients I used including fresh basil from my herb garden and a choice selection of olive oil. Look for organic and 100% Extra Virgin olive oil and use it for dressing in dishes like this. Olive oil (when it’s one of the good ones) can make a pasta dish “buttery” even though it’s dairy-free!!
This cream green dream bowl of heaven is life-changing and you can bet I’m making this dish at least once a week.
Creamy Vegan Pesto
- 1 handful fresh basil
- 1 handful fresh kale leaves
- 3 whole garlic cloves
- 2 tsp nutritional yeast
- ½ cup raw cashews
- ½ ripe avocado
- ½ tsp sea salt
- ¼ cup Extra Virgin Olive Oil
- 1 large lemon (juiced)
- ¼ cup water
How to cook Creamy Vegan Pesto
- Combine all ingredients in a blender and blend until creamy. Mix into your favorite pasta - top with defrosted frozen peas and some sautéed baby tomatoes and ENJOY!
Interested in more easy and HEALTHY lunches and dinners? Try out these recipes:
Easy Creamy Vegan Mushroom Pasta
Everything In The Fridge Pasta
Easy Sriracha-Roasted Brussels Sprout Salad