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Pesto Party!

I like to think of pesto as more of a method than a recipe. Multiple substitution possibilities make this recipe one you can make almost any time! We made pesto “chicken” pasta and mini pizzas with this in our Weekly Cooking Class!


· 2 cups fresh basil (sub spinach or other herb)

· ¼ cup nuts or seeds (pine nuts, pepitas, sunflower seeds, or cashews)

· 1 lemon juiced

· 2 to 3 cloves fresh garlic*

· 3 to 6 tablespoons aquafaba

· ½ avocado

· 1 teaspoon onion powder

· 1 teaspoon garlic powder

· 3 tablespoons nutritional yeast

· Optional: pinch of chili or cayenne powder


1. Using a food processor (or go traditional with a mortar and pestle), blend all ingredients until smooth and creamy. Adjust aquafaba (bean water) amount to create desired consistency. Allow to sit in the refrigerator for at least an hour.

*If fresh garlic is too much for you, substitute with a teaspoon of garlic powder for every clove.

Pesto Method
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