Vegan Green Goddess Power Pesto
This simple vegan green goddess pesto is packed with nourishing, whole food ingredients. Plus, it comes together in less than 10 minutes! To make it, you'll add fresh basil, arugula, hemp seeds, chives, parsley, tarragon, olive oil, lemon juice, garlic, capers, sea salt, and black pepper to a food processor. Process until ground into a coarse pesto and serve over heaps of warm pasta. For a raw vegan twist, serve this pesto over zucchini noodles!
Ingredients
- ½ cup basil leaves
- ½ cup baby arugula
- ⅓ cup shelled hemp seeds or raw pepitas
- ⅓ cup roughly chopped chives
- ¼ cup flatleaf parsley, stemmed
- 1 tablespoon stemmed and roughly chopped tarragon
- 2 tablespoons cold-pressed olive oil
- 1 to 1 ½ tablespoons fresh lemon juice, to taste
- 1 clove garlic, peeled
- 1 teaspoon jarred capers, drained
- ¼ teaspoon of the caper brine (i.e., liquid from jarred capers)
- ¼ teaspoon sea salt or to taste
- Freshly-ground black pepper to taste
Instructions
- Add all ingredients to a food processor and process for 1 to 2 minutes, or until just shy of smooth, stopping to scrape down sides as needed.
- Serve the pesto over 12 ounces of warm pasta, adding pasta water as needed to thin.*
Notes
*For a raw vegan twist, serve the pesto over zoodles! For an appetizer remix, spread the pesto over toasted baguette slices and top with sun-dried tomatoes or sliced grape tomatoes.