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Presto! Nut-Free Vegan Pesto!

Nut Free, Gluten Free, Vegan

Accommodating to everyone’s dietary needs during the holidays doesn’t need to take the flavor out of the season! This vegan pesto with roasted sweet potato chips channels the magic of the holidays and provides a delicious dish for any member of the family. LUCKY BONES replaces the oil base and gives a rich earthy flavor, while the seed base replaces a typical nut base and caters to anyone that’s nut-free. The simple ingredients pack a healthy amount of protein and fiber for a filling snack. Dip warm, seasoned sweet potato chips into the mix or spread it onto a flatbread for a fresh, tasteful take on pesto.

Ingredients

1/3 cup of mixed seeds (sunflower, hemp, pumpkin, etc.)

2 cups of fresh organic spinach @organicgirl

6 Tbsp of Lucky Bones Soup

Fresh oregano and thyme

A squeeze of fresh lemon

One medium organic sweet potato

2 Tbsp of Lucky Bones Soup

Spices of your choice (I used garlic salt, dried oregano, & thyme to stick with the theme)

  1. Preheat oven to 425 degrees and cut your sweet potato into thin rounds. In a bowl, mix around the rounds with the soup and spices. Place in oven for about 20 minutes, rotating halfway through. (Final product should be crispy on the edges and soft in the middle)

  2. While the potatoes are in the oven, gather up your mixed seeds and place on a skillet on medium heat until they give off a nutty aroma. This should only take about 2 minutes & adds a lot of flavor to the pesto!

  3. In a food processor, add the spinach, spices, Lucky Bones, and toasted mixed seeds. Add the squeeze of lemon in after the initial blending according to taste.

  4. Dip & enjoy!!!

With Pure Intentions,

Veronica Hebeler

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