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Crazy Creamy Pesto (Vegan)!

Crazy Creamy Pesto (Vegan)! is my new summertime spread. I use it on virtually everything I eat! My garden is overflowing with basil plants so I’m pumpin’ out pesto like it’s going outta style. I’ve been adding all sorts of things to my pesto: arugula, spinach, kale, cashews etc. My girl friends and I went camping recently and one of the ladies had made a pesto pasta salad using an edible lemon essential oil and it was amazing! If you get your hands on some of that tastiness I urge you to throw it into your pesto for a superbly refreshing summertime sauce. 

The one thing I remember my father making plenty of every summer was pesto. Every time I’d pop over there for a meal we’d be eating it in some form or another. I, too, am a lover of pesto everything. This summer I’ve been making loads of rotini and farfalle with my Crazy Creamy Pesto (Vegan)! sauce. However, I rub that creamy green goddess sauce on sandbos, wraps, as a dip for veggies (peppers overflowing outta my garden), as a pizza sauce (both myself and G man’s most favorite thing to make together), or with any grain imaginable tossed up with some salad goodies. I think the gist is that you really can’t go wrong with pesto… ever.  

Basil, spinach, kale, walnuts (’cause who can afford pine nuts these days?!), cashews (for extra creaminess), lemon, garlic, salt, and voila!  Sub any of those salad greens for arugula or another healthy green. Add olive oil or any other oil for a different texture. As always, adapt and create to your tastebuds and whatever it is you have left over in your fridge or garden. Happy summertime eats to you all! 

IMG_6625Crazy Creamy Pesto (Vegan)!

















































Crazy Creamy Pesto (Vegan)!
Crazy Creamy Pesto (Vegan)! is loaded with healthy greens like kale and spinach. Pine nut free and creamy as can be. A healthy, intensely tasty, and easy pesto!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. Large handful of basil leaves (approximately 15-20 large leaves)
  2. 3/4 cup raw and unsalted cashews
  3. 1 cup raw and unsalted walnuts
  4. 1 cup raw spinach leaves
  5. 1 cup raw kale
  6. 1-2 Tbl lemon juice
  7. 2 cloves garlic
  8. salt to taste
  9. olive oil/water for texture (as per your preference). I add a small bit of water to thin it out during blending and mix in a smidge of olive oil once in bowl.
  1. Put all ingredients into a blender (minus oil) except water and blend
  2. Slowly add water according to your desired consistency and blend again
  1. Sub out spinach or kale for arugula, or add less of the first two and use all three together!
  2. Add tomatoes, sun-dried tomatoes, or sauteed mushrooms to liven up a pesto pasta!
Pair with
  1. Sauvignon Blanc or Arneis
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