Carrot green pesto (use greens from whole bunch, tsp salt, 2 tbsp nutritional yeast, juice from a lemon, tsp salt)
Ah, lovely pesto! Summer is here and so is the fresh basil. “But don’t you need oil and cheese to make pesto?” No way! These ingredients are traditional, but they can be simply omitted, resulting in a sauce that is much lighter and fresher in taste.
Raw, Vegan Mock-Caesar salad (Avocado used in dressing)
Skinny Basil Pesto 1 cup basil 1 clove garlic cup grated parmesan salt & pepper to taste 2 tbsp olive oil In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.