Need to whip-up a quick weeknight meal?
Simply throw everything into a food processor or blender, and in less than 5 minutes, you’ve got a delicious sauce on your hands–> perfect for serving over your favorite noodles or as a quick veggie dip!
Oil-Free Vegan Pesto
makes about 1 1/2 cups
1 cup diced zucchini
1 handful fresh basil leaves (about 3/4 oz.)
4 garlic cloves (I love garlic, but feel free to use less)
½ cup raw walnuts
1/4 cup water
2 Tablespoons fresh lemon juice
1/2 teaspoon sea salt, or to taste
Throw all of the ingredients to a food processor or blender, and blend away!
*Note: I added plenty of salt to this pesto sauce (a 1/2 teaspoon) because the flavor will be further diluted when eaten with raw or cooked vegetables. However, if you’re serving the pesto over a bed of salty pasta, or with cheese, you may want to reduce the salt content of the sauce to keep your final dish balanced.
To make your weekday meals even easier, try this tip–> freeze your sauce into ice cube trays, for an easily portioned meal!
These pesto cubes have made Austin’s dinners SO EASY to prepare lately. I simply grab 4 frozen cubes, and saute them with fresh veggies and a bag of rinsed Miracle Noodles.
You certainly can’t beat a delicious dinner that’s ready in 10 minutes!
Reader Feedback: What’s your favorite quick meal? Any time-saving tips to share?