By: Alison Marras
September 19, 2017
(updated April 21, 2021)
It’s no secret, I LOVE pesto. I have quite a few recipes on the blog with the green sauce made from all types of greens, like kale, carrot tops (like I have shown here), arugula, spinach… and of course, basil. Those are all my go-to’s when it comes to greens to stuff into my basil because I like to eat it year around and it’s a great way to use up greens and dress up a dish. Making a dairy-free pesto is pretty simple, you just leave out the parmesan, add some sea salt and nutritional yeast and taste test as you go along.
Keep this in your back pocket, it’s all you need to make deliciously simple pesto on the fly. Make it your own by trying out new types of greens, acid, and even herbs!
I usually fill up my little food processor with the cleaned greens and eyeball 1/4 cup olive oil. You can add more greens to make it chunkier like a dip or more oil to make it looser like a sauce. I always mince or roughly chop the garlic before I throw it in to make sure it gets processed very well. The lemon or ACV, I start small with and add more as needed. No matter what, I taste as I go to see what it needs more of.
Which greens to choose?
all photos by Victoria Jane
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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