People do not realize that most pesto that you buy in restaurants or off the shelf have milk in it. When I first became vegan, I was heartbroken when I found this out. I love pesto, it is my favorite sauce on pasta, so naturally, I needed to figure out a way to make it without a milk product. This recipe is quick and easy. It can be added on pasta, rice, your favorite protein for an added flavor.
Total time: 5 mins
Total cost: less than $10
Serving: about 1 cup
4 cups of fresh bail (unpacked) $5
3 whole garlic cloves $0.25 ($0.50 for whole garlic bulb)
¼ cup olive oil <$1/AP
½ tsp garlic powder <$1/AP
½ tsp onion powder <$1/AP
¾ tsp pepper <$1/AP
¾ tsp salt <$1/AP
1 tsp of nutritional yeast <$1/AP
¼ cup pine nuts (dry roasted peanuts can substitute) $1
Fresh juice from half a large lemon (about 4 TSP) $0.25 ($0.50 for a whole lemon)
¼ cup unsweetened plain almond $0.10 ($4 for a 1/2 gallon)
Add all ingredients, except the almond milk, into a blender (or food processor) and turn blend.
Slowly add almond milk until the pesto is at the consistency of your choosing.
Once done add to your favorite pasta, top pizza with it, or store in your fridge until ready to use.
*Prices are estimates, they will vary per location. AP= Already in pantry. These options are typically already in your pantry