Step-by-Step Guide for Vegan and Dairy-Free Pesto

By MiNDFOOD

Step-by-Step Guide for Vegan and Dairy-Free Pesto
Use seasonal greens to whip up this delicious herby sauce. Miso paste takes the place of parmesan to make it vegan friendly and nutrient packed.

Follow our easy Step-by-Step Guide for Vegan and Dairy-Free Pesto. Perfect spread on sandwiches, stirred through pasta or dolloped onto soup.

Step-by-Step Guide for Vegan and Dairy-Free Pesto

Makes about 1 cup

Ingredients:

1 packed cup parsley

1 packed cup spinach, rocket or watercress

½ cup raw cashews

1-2 garlic cloves

3 tbsp lemon juice

1 tsp miso paste

100ml extra virgin olive oil

Method:

Step 1 – Wash parsley and greens, removing any tough stalks, then pat dry with paper towels.

 

Step 2 – Place greens in a blender with cashews, garlic, lemon juice and miso. Blend to combine.

 

Step 3 – With blender running, slowly drizzle in oil until paste is of desired consistency.

 

Step 4 – Season well with sea salt and black pepper. Store pesto in the fridge and use within 5 days.

 

How to use:

Spread on sandwiches, stir through pasta or dollop onto soup.

 

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