Perfect Pesto

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Anyone else love pesto as much as I do? This perfect pesto recipe makes for a delicious addition to a quick appetizer dish or the star sauce for your next pesto pasta dinner entree! With all of the recent clean, vegan cheeses become readily available I felt inspired to create a super simple appetizer combination. It’s sort of a play on a caprese salad but bite size – making it a quick appetizer for your next BBQ or Superbowl party!

I use vegan mozzarella from my new, current obsession – Miyoko’s Kitchen. It’s artisanal vegan cheese made from clean ingredients with a base of cashews and coconuts. I am not a huge fan of vegan cheese; they are often heavily processed and contain many artificial, filler ingredients, or soy based – making them almost as unhealthy as cheese from an animal. However, more and more brands are committing to being soy-free; a commitment I can stand behind!

The main

Perfect Pesto


🌿2 cups fresh basil leaves, packed (can sub half the basil leaves with spinach)
🌿1/2 cup extra virgin olive oil
🌿1/3 cup pine nuts (can also use chopped walnuts)
🌿1/2 lemon, juiced
🌿3 garlic cloves, minced
🌿Pink salt and ground black pepper to taste

1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
2. While the food processor is running, add the pink salt, pepper in and slowly add the olive oil in. You might need to stop to scrape down the sides of the food processor.
3. Slice up some homegrown, organic tomatoes, add some sliced, vegan mozzarella cheese from Miyoko’s Kitchen, add a basil leaf and spoonful of pesto OR serve over gluten-free pasta 


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