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There’s really nothing traditional about this raw vegan pesto recipe, except perhaps the basil and garlic.
With heaps of spinach, both hemp seeds and hemp oil, and a generous amount of savoury yeast flakes, my raw vegan pesto recipe is definitely “interesting”, but it’s also so delicious that I hope you’ll forgive it for being a little different.
And not only is my pesto bursting with amazing colour and flavour, but it’s also entirely nut-free, which is definitely a bonus.
I make this one for my 10-year-old son, who loves to have it over a big bowl of pasta, along with chopped spring onions, chives, soy cheese, pepper and sesame seeds.
He’s always had an amazingly “gourmet” set of tastebuds, and I’m thrilled that he loves my raw vegan pesto recipe so much.
To make it convenient, I portion the pesto into an ice-cube tray and freeze it for later.
And any time we need some, we just defrost a cube (or three) at a time in the dehydrator and we’re all set.
I’ve had this pesto on raw zucchini noodles, kelp noodles and rice noodles, and it also works beautifully as a dip or sandwich spread, so it’s very versatile too.
And this is another of my “chuck it all in the blender” recipes, so it ends up being quite a smooth pesto.
But as a result, it’s also super quick to make (which is almost a prerequisite for all of my recipes these days) and what my raw vegan pesto lacks in texture, it makes up for with an amazing tangy flavour.
I love that it’s packed to the brim with greens – as you can see by its “incredible hulk” colour – and all the other amazingly nutrient-dense ingredients as well.
This raw vegan pesto really is one of those dishes that not only tastes good, but is super good for you too.
Just don’t tell your kids!