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Vegan Homemade Pesto

When I stop and think about my life, I could almost cry. The support and love I get from my friends, family and fiancé is unparalleled. I'm obsessed with my job and the opportunities keep flowing in. My newest change of becoming vegetarian not only makes me feel good about helping the environment and the animals, but also allows my passion for cooking to grow in new and exciting ways. Don't get me wrong, I wake up with bad days, depressive feelings that I can't shake. I get in fights with family members and feel alone. But it's times like these where I can truly take a step back and see everything I have that makes all the bad show up in the smallest, insignificant ways. And the good just soars.

Recipe of the Day : Vegan Homemade Pesto (4 servings)

Prep time : 10 minutes

1 cup fresh basil

1 cup fresh kale

1/2 cup almonds (or pine nuts)

1/2 cup olive oil

2 tbsp minced garlic

2 tsp salt

Combine all of the ingredients in blender or food processor and combine until it becomes a thick liquid. I added mine to a pan with sautéd broccoli, asparagus, Beyond Meat Italian sausage, and pasta. Just let it cook with everything for 3-5 minutes or until warm and serve!

*I find that the almonds (vs. pine nuts) add a creamier taste to the pesto so not using cheese isn't really obvious in the flavor!

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