• 1/3 cup chopped pine nuts
  • 1 clove minced garlic (or more)
  • 1/3 cup fresh cilantro, packed, chopped
  • 1/3 cup fresh bazil, packed, chopped
  • 3/4 cup Vegan Rella Italian style (grated)
  • 2 tablespoon olive oil
  • 3/4 tablespoon sea salt
  • 3/4 tablespoon black pepper
  • vegan soymilk (optional)


This sauce is delicious over pasta and can be made while pasta is cooking. Ingredients can be mixed in blender, food processor or by hand. All you have to do is combine all ingredients until well mixed. Blend until saucy. Add soy milk if you like a creamy sort of pesto (I do!). I suppose you can use dairy-free parmesan cheese instead of the Vegan Rella Italian style, but most have casein, a milk derivative. When pesto is done, drench your favorite pasta with it. Pesto can be refrigerated for up to a week. Enjoy!

Serves: 4