Have you ever noticed that when you eat the same foods over and over again your cravings intensify? I am a firm believer that you gotta switch things up in order to enjoy and actually look forward to your meals! One simple way to do this is by making homemade sauces or dips that can work with all different types of dishes. One of my favorites is pesto but it's almost impossible to find one that's dairy-free at the grocery store! So what's the alternative? Try this simple recipe that takes less than 5 minutes and will last you a week in the fridge. I've used it on zoodles (I'm addicted), roasted veggies, as a dip with carrots and spread into collard greens wraps. Give it a try and let me know what you think!
Vegan Basil Walnut Pesto
1 1/2 cups stemmed fresh basil
1/2 cup raw walnuts
1 or 2 gloves garlic (I buy pre-minced at TJ's)
1/4- 1/2 cup extra virgin olive oil
Salt to taste
Combine basil, walnuts and garlic in food processor and pulse until it turns into a meal consistency. Slowly drizzle olive oil and continue to pulse until you get to the consistency you like! Season with Himalayan salt to taste. ENJOY!