Vegan Pesto Salad

4 servings Prep Time 30 min

Pesto Ingredients:

-2 Cups Basil (I found large packaging of basil at Trader Joes on Woodruff Rd.)

-2 Cups Arugula

- 1/3 cup Olive Oil

- 1/3 cup Cashews

- 1 TBSP Lemon Juice

- ¾ TSP salt

- 2 cloves Garlic

- 2 TBSP Water

- ¼ TSP Pepper

Base Ingredients:

- 1 TBSP Olive Oil (for cooking base ingredients)

- 1 Zucchini

- Salt & Pepper to taste

- 1 15 OZ White Beans

- 3 ½ Cups of cooked Quinoa or optional substitute with cooked wild rice, brown rice, white rice (I used 2 ½ cups of Quinoa and 1 cup of wild rice)

- ¾ Cup Sun Dried Tomatoes (I used the brand at Trader Joes)


Step 1 Pesto: Place ingredients for Pesto in food processor starting with the cashews. First pulse the cashews until they are fine then add basil and arugula and pulse together until leaves are copped real fines then pour remainder of ingredients into food processor and pulse until the ingredients are blended well. When mixture is blended well set aside and start cooking ingredients for base.

Step 2 Base: Chopped zucchini into slices. Heat pan on stove and add olive oil and zucchini to pan. Sprinkle salt and pepper to season the vegetables. After zucchini is finish cooking add white beans and sun dried tomatoes to pan and allow that to cook together on medium heat. Put 3 ½ cups of Quinoa large bowl, add zucchini, white beans, and sun dried tomatoes and mix together well. Then pour the pesto on top of the mix and combine the ingredients making sure to coat the base with all of the pesto. Then enjoy. This makes 4 full servings and may be stored in the fridge for up to 4 days. *Reheating not recommended

Optional: Plate with handful of arugula and half of small lemon

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