Vegan Pesto

Categories:

Allergens: nuts

For the Pesto:

  • 1/2 cup vegetable or chicken broth
  • 2 cups fresh basil
  • 1/4 cup nutritional yeast (or parmesan cheese if not dairy free)
  • 1/2 tsp salt
  • 2 T pine nuts
  • 1 T olive oil
  • 2 gloves of garlic

Directions

  1. Heat pine nuts in a pan on medium heat for about 3 min- shaking occasinally making sure not to burn them (they should be lightly brown)
  2. Blend all ingredients in a food processor
  3. Enjoy!

For the Chicken:

  1. Season raw chicken breast with olive oil and salt and pepper to taste
  2. Preheat grill to 375F
  3. Cook on the grill about 15 min each side

For the Noodles (spiraled butternut squash):

  1. Heat noodles in a non-stick pan with a cover on so they cook all the way through
  2. For the last few min take the top off so they start to crisp up a bit
  3. Enjoy!

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