Vegan Pesto

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Happy Thursday! Who is so darn ready for the weekend?! 

You all know I love sunsets, but I was actually up for the sunrise this morning. That's right...I got my booty out of bed to squeeze in my workout before heading to work. I have to say - it was so refreshing to cross it off my list early in the day!

I ran 1.5 miles and then did some at-home strength exercises. I'm thinking about adding a "10k Training" page, so I can update my training schedule on a specific page. I'll keep you posted!

So the pesto I made last night turned out to be a winner! While I don't practice a vegan diet, I was feeling adventurous and decided to give it a whirl. 

Because I'm cheap, I substituted sunflower seeds for pine nuts. I was nervous...but it turned out to be delicious!

Vegan Pesto
Adapted from: All Recipes

1 bunch fresh basil leaves
1/3 cup sunflower seeds
1/3 cup nutritional yeast
2 garlic cloves
2/3 cup olive oil
salt & pepper, to taste

Place all ingredients in a food processor or blender. Process (or blend!) until you reach your desired consistency. 

I used the pesto in a easy pasta dish: whole wheat rotini, chickpeas, tomatoes and zucchini. 

So, so good!

LYFE Kitchen & Locals

For those of you in the Silicon Valley area, Chef Tal Ronnen will be giving a complimentary cooking demo at Draeger's in Menlo Park tomorrow at 11am. He'll be cooking Sweet Corn Chowder and Ancient Grains Teriyaki Gardein Bowl.

I don't think I'll be able to sneak away from work, but let me know if you go! I heard spaces are limited, so you'll want to get there early.

I'm still anticipating the opening of LYFE Kitchen in Palo Alto - you can learn more about LYFE via this post when I attended their "fork lifting" event!


I think Evan and I are going to go to a little jazz concert later tonight. Hope you have a great night! :)

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