I was pleasantly surprised when I went to check on my basil plant the other day, and realized I had more basil than I knew what to do with. My first thought to freeze it, but I know I will have more again soon, so I thought a great way to utilize all of this basil, was to make pesto sauce. Pesto sauce is an Italian sauce, often made with basil, olive oil, garlic and parmesan, and pine nuts. I included some spinach for extra greens, and omitted the parmesan and nuts. I also added a couple teaspoons of nutritional yeast, which adds a cheesy, nutty flavor.
This vegan pesto sauce is delicious and fresh, and perfect on pasta, sandwiches or even on pizza – the possibilities are endless. Store any leftovers in the refrigerator in an airtight container.
Here is the recipe for The Home Baked Vegan’s Spinach and Basil Pesto Sauce:
1 Cup Fresh Basil
1/2 Cup Spinach
1/4 Cup Olive Oil
1 tsp Garlic Powder
2 tsp Nutritional Yeast
Fill a large bowl with ice water and set aside.
Bring a small pot of water to a boil.
Place the basil and spinach into the boiling water, and drain immediately, then place the basil and spinach into the ice water.
Add the spinach, basil, olive oil and garlic powder to a blender, and blend on high until no large leaves remain.
Transfer to a small bowl and stir in the nutritional yeast.
Toss with your favourite pasta and enjoy!