Vegan & gluten free.
This versatile vegan pesto is one of my favourite go-to comfort foods. I make a batch of it most weeks so that I can easily dip into it from the fridge. I use it in my Persian inspired Baked Squash with Za’atar Tofu recipe, which is linked below. I always make extra as it makes a great lunch or snack simply spread on crackers or bread and topped with alfalfa sprouts. This recipe is also thick enough to roll into balls to be used in the same way as falafels, (although I would keep them raw rather than cook them.) I have some other recipes up my sleeve using this pesto so thought it would be a good idea to introduce it to this page early on. Here is a link to my recipe for Butternut Squash with Za’atar Tofu and Pistachio & Pumpkin Seed Pesto.
Tip: You can use more oil if you prefer a more traditional pesto with a runny consistency. I find this amount of oil is just enough to make it spreadable and it adds less calories when I use it in other meals. If the nuts and seeds absorb more of the oil when it’s stored in the fridge, then you can simply top it up with more oil and give it a good mix, (although I am always quite happy as it is.)