This flavorful pesto adds a brightness to every dish. Add it to vegetables or pizza, or drizzle it on roasted potatoes. To make a nut-free version, simply substitute chickpeas for the walnuts.
3 cups baby spinach or kale, packed
3 cloves garlic
3 tablespoons nutritional yeast
3 teaspoons lemon juice
⅓ cup raw walnuts
- Add all the ingredients to a food processor or blender and blend into a pesto sauce. The food processor allows the pesto to be chunkier, and the blender makes a smoother, creamier pesto.
- Store in an airtight container in the refrigerator.
Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog, TheSpeedyVegan.com, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.