Yum Alert! Versatile Vegan Red Pesto For Your Eating Pleasure

This red pesto recipe is a winner because you can use it in so many ways.

Add it to your soba (buckwheat) noodles – yum. Spread on some seed crackers or seed bread.

Pop it on top of your omelette or – if you eat them – fish or chicken.

What’s more, it’s simple and fast to put together.

And it adheres to our hormone-friendly, waistline-kind, whole foods plant-strong way of eating. So it’s kind to your shifting hormones and subsequent body changes.

In fact, as I’ve shared before the whole foods plant-strong way of eating is consistently shown in science to be the best bet for women in perimenopause, menopause, and post-menopause.

Furthermore, in midlife, our bodies can’t cope with processed foods, refined carbohydrates, and sugars like they once did. But they thrive on whole foods. This study found that a higher intake of fruits and vegetables resulted in fewer menopausal symptoms.

So we hope you love this recipe as much as we do! 😋 And if you do make it grab a shot and share on Instagram won’t you? @youologynz

Just a reminder, soba noodles are a great choice because made of buckwheat, taste delicious and make an excellent alternative to refined, white pasta.

Vegan Red Pesto

Serves 8

Ingredients:

3½ cups (70g) basil, packed
1 cup (115g) sundried tomatoes, in oil
½ cup (30g) nutritional yeast
¼ cup (35g) pine nuts
2 cloves garlic
½ lemon, juiced
salt & pepper to taste
¼ cup (60ml) olive oil
2-3 tbsp water

What you need to do:

Add all the ingredients into a food processor, except for the olive oil and water.
Process until well combined.
Process again and add the olive oil.
Next add the water, starting with just two tablespoons then adding a little more until the desired consistency is reached.
Scrape down the sides of the bowl a few times and process again until smooth.
Transfer the pesto to a jar with a tight-fitting lid, and store in the refrigerator for up to five days.