Three variations of vegan pesto

I use this pesto in so many different ways -- on wraps or sandwiches as a spread, diluted with a little extra virgin olive oil as a salad dressing, or (my favorite!) with zucchini noodles and roasted vegetables for dinner. Yum!! I usually use about 1-2 tablespoons at a time. It's packed with flavor and you really don't need all that much to make a difference.

Each batch that I make comes from the following recipe --

In a blender combine:

1/2 cup nuts or seeds
1/2 cup vegetable broth (add more if it's too thick)
a drizzle of extra virgin olive oil
6 cloves of garlic
a pinch of sea salt
1 cup of greens (herbs or vegetables)

My favorite combinations are:

Sunflower seed - Parsley pesto (perfect if you have nut allergies!)
Basil - Walnut pesto (my favorite!)
Roasted asparagus - Cashew pesto

For the roasted asparagus pesto, just cook asparagus tips on 400' for 20 minutes and then wait until it's cooled to room temperature before adding it to your blender.

And that's it! It's SO easy to make this, and it's so healthy! (And so yummy!!)