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Who doesn’t love a yummy vegan pesto?

I was blessed this week with a visit from my son and his new wife. They were such a big help at the market and we had so much fun visiting with our farmers market family. We picked up some homemade vegan gnocchi two booths down from us at the Hermosa Beach Farmers Market and a nice bunch of basil, and headed home to make our delicious pesto.


Here’s the Creamy Pesto recipe that uses our muun chi CoCoFir:


Blend in a food processor


2 cups chopped fresh basil (lots of recipes will say use the leaves only, but I like to put the whole shebang in since the stems are rich in vitamins as well)

1/3 c. walnuts

2 cloves garlic

1/4 c. olive oil

1/3 c. CoCoFir or more to your desired consistency

2 T. nutritional yeast, optional

1/2 lemon

1/2 avocado

1/2 tsp pink himalayan salt

1/2 tsp black pepper


This recipe makes a rich, delicious, creamy pesto that you could serve over pasta, or as a dip for your veggies or baguette. Typically pesto is made with Parmesan cheese, but this recipe manages to be dairy free and divine.

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