So I made this green sauce that most definitely isn’t a pesto but it is very pesto-like. I love it. No, we love it! It’s herby and fresh and really delicious, and even better than all of that? It’s super versatile so you can use it on sandwiches, vegan salad dressing and anything else you want.
This sauce is the star of this vegan recipe, I promise you that.
What is Green Sauce?
It’s just that, a sauce that is green, as in made up of many, many green things. Except basil. Hahahahaha, no seriously.
This is the second time I’ve made it and it was even better than the first time. I roasted a whole head of garlic and let it cool before adding it to the food processor with: parsley, dill, chives, scallions, hot chili pepper, carrot greens, radish greens, lemon zest & juice and sunflower oil.
Toss everything in a food processor and blend until smooth. If you need to, add more water or lemon juice.
Note: I only added about 3 grams of sunflower oil, just enough to give a little longer shelf life.
Now that’s done, it’s time to make this delicious vegan pasta recipe!
Kitchen Tools:
*Pasta spoon
*Stock pot
*Skillet
*Microplane
*Baking sheet
Ingredients:
*Linguine
*Garlic (yes, more garlic)
*Green Sauce (100 grams)
*Vegan oat cream
*Nutritional yeast
*Vegetable balls
*Vegan butter (5 grams)
*Lemon half
Instructions:
*Bring pasta water to a boil and cook according to instructions.
*Preheat oven to 200C/400F
*Season vegan vegetable balls however you like and lay out on a silicon baking sheet. Bake 8 to 10 minutes or until brown and warm.
*Heat skillet over medium high heat. Add in garlic and cook 3 to 5 minutes, until fragrant and slightly brown.
*Add cooking cream to the skillet and reduce heat to medium. Stir until warm, it will slowly began to steam. Add in green sauce and nutritional yeast. Stir well and let heat slowly, you may want to turn down a little more.
*When linguine is done take it straight from the water and into the creamy vegan green sauce and stir until blended. If you find the sauce a little to liquid-y, add the vegan butter here. If you don’t need it, don’t use it.
*Top with vegetable balls and serve. Add remaining lemon juice right on top as a garnish.
This was incredibly delicious and flavorful and it was all thanks to the green sauce. Warming it in this recipe really transformed it, bringing the garlic and chili pepper to the surface. This is a quick and easy vegan recipe guaranteed to satisfy.
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The Spicy Spatula 
Whatcha think?