This vegan pesto recipe utilizes the pulp left over from cold-pressed almond milk to create an amazingly flavorful sauce!
In this recipe, we used the leftover pulp from cold-pressed almond milk, but you could use the pulp from cashew milk and it would also be delicious. Soooo good, you’ll go nuts! (sorry I had to)
When Chef Ari created this recipe in the Goodnature Innovation Kitchen, I was so excited! I love basil pesto and having recently gone vegan, I couldn’t wait to taste it. Let me tell you, I was not disappointed. This pesto is so creamy and good and I love the fact that it incorporates spinach for that added nutritional benefit.
This pesto will keep in the fridge for about a week, although I wouldn’t know by experience, it’s never lasted that long for me to find out 🙂
What About the Cheese?
This original recipe does not call for a cheese substitute, but if you find yourself missing the cheesy flavor, you can add in 3-4 tablespoons of nutritional yeast. Nutritional yeast, sometimes referred to as “hippy fish food”, is a great source of complete protein, B Vitamins and trace minerals. I use nutritional yeast in a lot of the recipes I make at home. It has a cheesy, nutty flavor that I just love in soups, sauces, and of course my favorite, vegan mac and “cheese”.
Let us know how you like the recipe and please share your creative uses for juice pulp by leaving a comment below!
- reduces inflammation
- cardiovascular support
- cancer preventative
- improves digestion
- lowers blood pressure
|nut milk pulp||6.5 oz||184 g||left over from cold-pressed nut milk|
|olive oil (extra virgin)||4 oz||113 g||8 tablespoons|
|garlic (peeled)||2.5 oz||71 g||12 cloves|
|spinach||2.5 oz||71 g||2 1/2 cups|
|basil (fresh)||2 oz||57 g||2 1/2 cups|
|lemon juice||1.25 oz||35 g||1/3 medium lemon|
|salt (kosher)||.60 oz||17 g||1 tablespoon|
|black pepper (ground)||.25 oz||7 g||1 tablespoon|
In a saucepan, add the peeled garlic and cover with oil, we recommend using a small, shallow saucepan to avoid needing too much oil to cover the garlic completely. Adjust heat to lightly simmer for 15-20 minutes until garlic is slightly brown and tender.
Remove the garlic from the oil and let both garlic and oil cool.
Add all ingredients except the oil into the blender and process until well blended.
Gradually add the oil.
For a cheesy flavor, add 3-4 tablespoons of nutritional yeast.
Great on pizza, pasta, breadsticks, sandwiches, spiralized zucchini and more!