Protein Packed Vegan Pesto

 in Kitchen

It’s official, my garden lifestyle blog is 2 years old! 
I’m so happy to have all of you around to celebrate it with me. 

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Last year I didn’t celebrate with a blog post, I am not exactly sure why, but this year I decided to go over the top with Nik of Thyme’s birthday blog-verssiary.  I spent weeks researching a rich flourless chocolate cake and everything I could about making (and succeeding at) vegan meringue. I admit everyone says making meringue is a feat and not a skill easily learned. But, I was determined to make an amazing chocolate cake, with the best vegan meringue frosting that could be found anywhere. Spoiler alert, it didn’t happen.

The first trial I ended up with a soupy cake and flat gooey not at all holding together meringue. Then I succeeded in whipping the meringue correctly (some 25 minutes mind you) but I over baked it. Arguably it was the best meringue trial though. With a slightly deflated ego but lots of energy I went into trial 3, I whipped my meringue again for 25 minutes this time with gusto and it came out light and fluffy and beautiful. BUT this time I underbaked it leaving a sticky almost stretchy candy instead of the light and crunchy meringues I was looking for. 

So I put aside the cake theatrics and worked with instead what this blog is popular for, it’s garden. Thus a new protein pesto was born. P.S. see and try my other pestos linked below.

This pesto can be made with 2 cups of basil or like I often do switch 1 cup of the basil for assorted garden greens like arugula, kale and spinach.

Protein Packed Pea Pesto Recipe

50 g (2 cups) basil
100 ml (½ cup) oil
50 g (4T) walnuts or pine nuts
75 g (½ cup) peas
2 cloves of garlic

Method: processes everything in the blender until smooth, add salt to taste. 

To use:  spread on bread or toss with pasta

Herb Mushrooms with Pesto Pasta Recipe⁠

200 g pasta (I personally like gluten free garbanzo pasta)
½ pesto recipe from above
1 portobello mushroom
A pinch of thyme
A pinch of cumin
A pinch of rosemary
A splash of water
Salt and pepper to taste

To garnish optional:
1 chopped tomato
Hemp seeds
Nutritional yeast 


Start to heat a pot of water on the stove big enough for the pasta to fit.
When the water is boiling add the pasta and stir, cook for 5-7 minutes or as the package describes.
Drain all the water from the pasta when soft and place in a medium bowl.
Toss with pesto to cover well and serve topped with the mushrooms below.

Meanwhile, chop 1 portobello mushroom into thin strips.
In a hot pan toast a sprinkle of thyme, cumin, and rosemary for 1-2 minutes then add the mushrooms and move around to cover completely with the herbs.

Add a splash of water to keep from sticking and burning and saute until the mushrooms are your desired texture. Salt and pepper to taste. ⁠

Serve the pasta in a bowl and top with mushrooms, tomato, and optional nutritional yeast and hemp seeds. 

Also try my Yucatecan fried corn balls with garden pesto
or my pesto gluten free potato rounds

If you like this recipe let me now in the comments below,
and share it with your friends.

Click aquí para esta receta en español

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