Recipe: Bethany’s Plant-Based Pesto

This vegan basil pesto has become a signature dip in our household!

Adam and I always have some homemade pesto around the house for topping, dipping, and main dishes. I love to grow basil in my garden. I pick the leaves to make different versions of this delicious pesto.

This recipe makes a yummy dip for veggies or crackers (we prefer seed crackers). We also smear it on wraps and mix it into salads. One of the main things that differentiates this pesto from others is that we don’t use cheese!

Basil is full of nutrients (vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium), so it’s way better for you than ranch dressing.

Here’s the basic recipe:

Like we do, you can modify based on what nuts and seeds you have available.

• 2 cups Nuts (Macadamia, Cashew, or Walnuts)
• 1/2 cup raw Pumpkin Seeds
• 1 bunch of Basil
• 2 Garlic cloves, peeled
• Sea salt and freshly ground black pepper to taste
• Chili flakes (if you like a dash of spice)
• 2 tsp honey ( optional )
• 1/2 to 1 cup Extra Virgin Olive Oil

Put all ingredients, except oil, in a food processor and mix. Slowly add oil while processor is running. Pesto should be thoroughly mixed but not too liquidy.

Eating healthy doesn’t have to be hard work – it can be fun and even an outlet for creativity. In my Unstoppable Year course we talk about nutrition being one of the four vectors of health and give many practical tips to encourage you on your health journey. For example, incorporating foods into your diet like pesto with nutrient rich basil is one small thing you can try today.

So whether you grow or buy your basil (choose organic!), make your own variation of this pesto knowing that it will add amazing taste and nutritional benefits to your food!

Enjoy,

p.s. I feature this recipe and many others in my book Body and Soul!