Pumpkin Seed and Arugula Vegan Pesto (Nut Free)

When I first started eating “healthy”, nutritional labels ruled me. In my head, pestos were a no go being that it had over twenty plus grams of fat. This is definitely a longer story that has a happy ending which I will save it for a blog post of its own. I ended up teaching myself all about nutrition, the important of ingredients, and the significance of healthy fats in our bodies. It was not something I learned over night, but I am so relieved I am at the point I am at today. I value ingredients and food quality, not numbers. Personally, my body now thrives off of all the healthy fats. This vegan pesto is one of my favorite ways to incorporate them.

If pesto was a food group, it would definitely be my favorite one. I am obsessed with the fresh flavor it adds to a variety dishes. The ingredients come together so well and truly add a whole extra layer of flavor. It is an extremely versatile sauce and can be made using many different ingredients. Noodles are my favorite vehicle to enjoy them on, but it is also great cooked on top of salmon.

The vegan pesto on Banza chickpea pasta Cavatappi noodles

I love to experiment with different pesto recipes while using nutritional yeast as a replacement for cheese, making it a dairy free pesto. This version of vegan pesto is nut free, as it uses Bob’s Red Mill’s pumpkin seeds. Many arugula based pesto recipes use the arugula as a replacement for basil, but I love the combination of the two. Basil is one of my favorite herbs, so I definitely did not want to eliminate it here.

Recipe:

Pumpkin Seed and Arugula Vegan Pesto

Cook Time3 mins
Course: Dinner, Sauce
Cuisine: Italian
Keyword: Arugula, Pasta, Pesto, Vegan, Vegan Pasta

Ingredients

  • 1 cup basil tightly packed
  • 2 tbsp avocado oil
  • 1/4 cup pumpkin seeds I use Bob’s Red Mill
  • 1 cup arugula tightly packed
  • 4 tbsp nutritional yeast
  • 1/2 tsp Himalayan pink salt
  • 2 cloves minced garlic
  • 3-5 tbsp water

Instructions

  • Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
  • You can enjoy on pastas, on your eggs, on toast, etc! 

Let me know if you decide to make the vegan pesto and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

Dairy Free Parmesan (V)

Having a dairy intolerance really has not been as hard as I would have ever imagined! There are so many substitutes for cheese out there that I really do enjoy. Some of my favorites are:

Kite Hill (cream cheese and ricotta; found at Whole Foods, Sprouts, and Publix)
Miyoko’s (mozzarella; found at Whole Foods and Sprouts)
Parmela Creamery (shredded cheese and cheese slices; found at Whole Foods)
Pure Abundance probiotic cashew cheese (found only in Atlanta)

Although I have found some substitutes that I absolutely love, I haven’t come across a good dairy free parmesan without lots of funky ingredients and fillers. Which is why I came up with a recipe for my own – and it could not be easier! The base of it is blanched almonds which I have found come out better in this recipe than regular almonds. All you need is five minutes and a food processor and you’re set! It lasts for a couple weeks in the fridge in a sealed container.

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

The parmesan on top of spaghetti squash with tomato sauce, spinach, and grass fed meatballs.

Dairy Free Parmesan

Cook Time5 mins

Ingredients

  • 1 cup blanched almonds
  • 3 tbsp nutritional yeast
  • 2 tbsp avocado oil
  • 1/2 tsp pink salt
  • 1/4 tsp garlic powder

Instructions

  • Put all ingredients into a food processor and pulse until it turns into grainy, parmesan-like pieces. Stays good in the fridge for a couple weeks. Enjoy!
Tastes great on a smoked salmon, egg, and arugula taco with a cassava flour tortilla.