Creamy Butternut Squash Pesto (Vegan) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a delicious sauce for pasta, especially in autumn. Ingredients:
1 small butternut squash (or 1/2 large squash) |
1 cup fresh basil, tightly packed |
1/4 cup fresh parsley |
1/2 cup pine nuts |
3 tablespoons olive oil (plus extra to toss with squash) |
2 garlic cloves, sliced |
1 tablespoon nutritional yeast |
1 cup soymilk (more or less, as needed) |
salt and pepper |
Directions:
1. Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
2. Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
3. Toss with 1 pound cooked pasta and enjoy!
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