Sun-dried Tomato “Jimmy” Pesto
Ingredients
- 8- oz package pasta of choice
- 2 cups loosely packed fresh Basil
- 1/3 cup walnuts sub 1/2 can white beans for low-fat version-drained & rinsed
- 2-3 cloves garlic
- 4 sun-dried tomatoes I dehydrate my own oil free diced
- 1/2 cup plant milk
- 1 T fresh lemon juice
- 1/4 cup Nutritional yeast
- Drizzle of tahini optional, but helps bind
- 1 cup fresh spinach
- Salt and pepper to taste optional
Instructions
- Blend all ingredients, except spinach, in a high powered mini blender until smooth.
- Add the spinach for one more blend up, heat through and pour over cooked pasta.
- Garnish with homemade plant-based Parmesan.
Notes
The spinach does not alter the flavour, it simply keeps the pesto green and vibrant.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
