Best 2 Vegan Squash Pesto Recipes

Squash pesto is a delicious and versatile vegan dish that can be used as a pasta sauce, spread, or dip. Made with fresh squash, herbs, nuts, and olive oil, vegan squash pesto is a healthy and flavorful alternative to traditional pesto sauces. This article provides a comprehensive guide to creating the best vegan squash pesto, from selecting the right ingredients to tips for achieving the perfect texture and flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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.
Toss with 1 pound cooked pasta and enjoy!

VEGAN SQUASH PESTO

Vegan Squash Pesto image

This is vegan pesto that is easy and delicious! Enjoy on bread or with any item!

Provided by Jessica Laratonda

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup diced yellow squash
1 cup walnuts
½ cup fresh basil
½ cup fresh spinach
4 cloves peeled garlic
½ teaspoon pink salt
½ teaspoon cayenne pepper

Steps:

Blend yellow squash, walnuts, basil, spinach, garlic, salt, and cayenne pepper together in a blender until smooth.

Nutrition Facts : Calories 118 calories, Carbohydrate 4.1 g, Fat 11 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 197.1 mg, Sugar 0.5 g

Tips:

When selecting squash for this recipe, choose firm, heavy squash with smooth, unblemished skin.
For the pesto, use fresh basil leaves for the best flavor. If you don't have fresh basil, you can substitute dried basil, but use less, as it is more concentrated.
To roast the squash, cut it into evenly sized pieces so that they cook evenly. Toss the squash with olive oil, salt, and pepper before roasting to help it caramelize and develop flavor.
If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese together until they are finely minced.
Serve the pesto over the roasted squash immediately. You can also store the pesto in an airtight container in the refrigerator for up to 5 days.

Conclusion:

This vegan squash pesto is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted squash is sweet and flavorful, and the pesto is creamy and herbaceous. This dish is also very versatile. You can serve it over pasta, rice, or quinoa, or use it as a sandwich spread. If you are looking for a new way to enjoy squash, this recipe is definitely worth trying.