Recipe: Poor Man's Vegan Pesto (over lentils)

Category: , , / 10/21/2013
I enjoyed pesto in my pre-vegan years, but the vegan versions I've tried have been time consuming, expensive (particularly with pine nuts and fresh basil), or complicated. Once, when eating leftover pasta, I tried using some ingredients from my cupboard to make a pesto-inspired seasoning. I enjoyed it so much that I started eating it regularly over lentils and rice (or quinoa). Most of the ingredients come out of the cupboard and the cost of the recipe is low, so I called it "Poor Man's Pesto," which is a great recipe for using leftovers or if you're feeling lazy. Click the "Print Friendly" button below for a printable or PDF version.

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Ingredients:
  • 1 cup cooked brown rice or cooked quinoa
  • 1/2 to 3/4 cup canned or cooked green lentils
  • Dash of salt
  • 1/8 tsp garlic powder
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
Directions:
  • Add grains and lentils to a bowl.
  • Top with remaining ingredients.
  • Stir until nutritional yeast is creamy.
Tips:
  • Makes one serving.
  • If the seasoning doesn't look creamy, add a few more drops of oil or water to reach desired consistency.
  • Omit the first two ingredients and use seasoning as a topping for other grains, beans, and/or pastas.
  • Pairs well with veggies such as green beans and broccoli, especially if seasoned with garlic.

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