Happy Monday! I hope you guys had a good weekend! My birthday was last week and I spent the day in Bucharest at this really amazing museum, which I will be sharing with you later this week.

Since I am still editing, today’s vegan recipe will be a short but tasty one.

Do you like pesto? I love pesto. I mean I will use it on pasta, as a vegan salad dressing, on sandwiches or just slap it on a slice of bread for a quick snack to keep me going. My favorite is basil pesto but I’ve been experimenting and today’s vegan pesto recipe is a product of that experimentation.

Tell me in the comments what’s your favorite pesto and how do you like to eat it?

I’ve made a few different pesto recipes on the blog but I swear to you that this one is different. For starters there’s no basil in sight.

Crazy, right?

Ingredients:

There’s a reason this is called Wild Greens Pesto and it’s because this is a really wild vegan pesto recipe, literally and figuratively.

Instead of basil for greens, I used carrot greens, radish greens, parsley, dill and wild garlic. Wild garlic looks like a scallion with big beautiful, shiny green leaves. The leaves here are called leurda and they have a very garlic aroma. You can use the entire thing and forego regular garlic bulbs in this pesto recipe altogether.

I also used pine nuts, lemon zest & juice, hot sauce, capers and nutritional yeast.

Kitchen Tools:

There’s only one thing you need to make a good vegan pesto recipe. A solid food processor. Honestly even one that’s not that solid will get the job done but it will take a lot of stopping and stirring until you get the consistency right.

If you know you don’t have one of those super expensive high-powered food processor, do this in stages. Add a couple handfuls of greens along with the rest of the ingredients and get going. As it gets chopped, add more and more until it’s starting to come together.

Stop. Stir. Run again. Repeat until you get that pesto consistency.

Note: If you’re not making oil free vegan pesto, add it in once all the ingredients are slightly chopped.

How To Use Vegan Pesto

Pesto is an incredibly versatile sauce and you can use it for just about anything.

Pasta sauce – You can toss the pesto as it is with your favorite pasta or add more oil or lemon juice, even a cream for a pesto cream sauce.

Salad dressing – Vegan yogurt salad dressing is one of my favorite ways to use pesto. Take a few tablespoons and stir with your favorite yogurt and toss with your best vegan salad.

Sandwiches – Use instead of mustard or vegan mayo or right along with those ingredients. I used it recently on over fried mushrooms recipe.

Marinade – Grab your favorite vegan meat alternative and coat it with pesto, let it sit for 10 to 35 minutes and then cook it however you like.

Dipper – French fries or potatoes are a perfect way to use vegan pesto as a dipping sauce.

Snacks – Find your favorite rustic bread, slather on vegan pesto and nom-nom!

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