Meal Plan Monday — make ahead vegan pesto


I love the smell of fresh basil!  Making a big batch of pesto and then freezing it in ice-cube trays allows you to enjoy the fresh taste any time of year with veggies, pasta or other grains.  Just grab a cube or two out of the freezer and saute with some favorite vegetables or mix in with your favorite pasta dish…..walla….dinner.

I also like to make large batches of wheat pasta, whole wheat couscous, quinoa, or brown rice and put them into smaller containers in the refrigerator so they are ready to heat and eat with my ready-made sauces.

Washing and cutting up vegetables when I get home from the market and placing them into zip lock bags also cuts down on food prep time throughout the week.  I find that if there are good foods available you will be more apt to eat them rather than reaching for those high fat, processed foods that are easy to grab.  When I open the refrigerator I grab cut up veggies and can munch on them right away or with some vegan “cheeze” dip or almond butter and I am getting lots of great healthy nutrition with little work.

Vegan Pesto

There is no parmesan cheese in this recipe making it vegan.


2 cups basil (tightly packed)

1-2 cloves garlic (adjust to taste)

1/3 cup olive oil

1/2 cup pine nuts — lightly toasted

2 teaspoons lemon juice

fresh pepper and sea salt to taste


Put all ingredients in Vitamix, blender or food processor and mix until desired consistency.  Put into ice-cube tray and freeze.  Pop the individual servings into a zip lock bag and seal.  Ready when you are!

Here is a picture of some sautéed pesto veggies with whole wheat couscous and pine nuts……yum!

Happy eating!


Choosing healthy living over dying 🙂


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