Oh.my.gosh! If you like pesto (or even if you don’t), then you have to make this!
In celebration of National Pasta Month as well as Vegetarian Awareness Month, I made this pesto from a vegan blog – Oh She Glows. It is amazing! You really, really need to make it. Non-vegan eaters will enjoy it, too!
I only made a couple of changes to the recipe since it was pretty perfect: my tomatoes took only 50 minutes, and I only used 1 tablespoon of oil.
Make sure you use parchment paper or tin foil to line the pan because the tomatoes will stick! Also, the nutritional yeast is really good in this. It is a weird ingredient if you’ve never heard of it, but it makes the pesto taste great. It has a cheesy flavor, and it’s full of vitamins. You can usually get it in the bulk bins at Whole Foods, so get a small amount to try. Once you use it, you will want to get more because it adds a lot of flavor.
I made the pesto and ate it on pasta with some baby spinach mixed in with it. The next day I used it as the sauce for a pita pizza with roasted broccoli and mushrooms. Both were absolutely delicious!
If you can’t tell, I really recommend making this pesto, so go check it out. It freezes well, but I didn’t have enough to freeze since I couldn’t stop eating it…