This sauce is bright green and filled with veggies & protein, who doesn’t love that!? Besides that it’s super easy to make, all you need is some vegan pesto, a blender and voila in just 15 minutes dinner will be served.
Since I’ve started working out at the gym more often I’ve decided to boost my protein intake a little to support my lifestyle change. This resulted in a lot of fun in the kitchen creating meals like this. Pair it with some pasta, quinoa or rice and you’re good to go!
In this post you can see two ways I’ve had this sauce, with pasta and with quinoa. But you could even use it as a dip for those nachos or that lovely slice of toasted bread, there literally are no rules!
This is a must try if you want to sneak in those extra veggies. As with many of my recipe you can customise this to your own liking, you could for example add some hot peppers to the blender for a spicy version. Or add some wilted spinach to the blender for even more veggies, the options are endless.
Now let’s get cooking!
Creamy Pesto Sauce
- 1 can full fat coconut milk
- 2 cups peas
- 4 tbsp vegan pesto
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- to taste salt and pepper
- 2 tbsp nutritional yeast (optional)
- Add everything to a blender, making sure the peas aren't frozen. Blend until smooth and then pour everything in a pan.
- Bring the sauce to a boil and keep stirring until it becomes thick. At this point you can add salt and pepper to taste. Eat with pasta, rice, quinoa or whatever else your heart desires. Enjoy!