Creamy Pesto Sauce

Creamy Pesto Sauce

This sauce is amazing on any kind of pasta, over plant-based ravioli or gnocchi, and even as a base for pizza! This sauce freezes beautifully! I make many batches all summer as I harvest my basil.
Course: Sauces
Keyword: Creamy Pesto Sauce
Author: Mrs. Plant


  • High-Speed Cup Blender


  • 2 cups fresh basil leaves
  • 2 T fresh or frozen (fresh) lemon juice
  • 1/2 cup walnuts
  • 1/2 t chia seeds
  • 1/2 t salt
  • 1 garlic clove (one large or 2 small if you want it really garlicky)
  • 1/4 cup UNSWEETENED plant-based milk (I like soy milk the best for this recipe)


  • Put all ingredients in the cup blender and blend until creamy and smooth!


To Freeze, place in a small container and place in your freezer. To defrost, put in the refrigerator the night before you plan to use it.

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