Football season is right around the corner, which means thousands of people will spend their Sundays tailgating in stadium parking lots across the country. Tailgating is a great way to connect with other sports fans, but it’s not the most environmentally-friendly activity. Fortunately, it is possible to go green while tailgating. Follow these tips: Don’t […]
Pesto is a great way to preserve basil at the end of the season so you can enjoy its brightness all winter long on pasta, bread, chicken, fish and vegetables. This non-dairy take on the Italian classic pesto recipe is nutty, savory and delicious. You won’t even miss the cheese.
Here are some other delicious dairy-free pesto recipes to enjoy as well:
- Vegan Pesto with Zucchini
- Sun Dried Tomato Pesto
- Pistachio Arugula Pesto
- How to Use Stinging Nettles (With Nettle Pesto Recipe)
Vegan Basil Walnut Pesto
This non-dairy take on the Italian classic pesto is nutty, savory and delicious. You won’t even miss the cheese.
- 4 packed cups basil
- 6 Tbsp walnuts (chopped)
- 4-6 cloves garlic (minced)
- 2-4 Tbsp. lemon juice
- 6-8 Tbsp. nutritional yeast
- 4-6 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
Add basil, nuts, garlic, lemon juice, nutritional yeast, sea salt and blend/mix in a food processor on high until a chunky paste forms. You should still see very small pieces of walnut in the mix.
There is something completely bonkers about this kind of information. It’s like, well, we humans extract this harmful product from the ground, but we celebrate that we do it in…
The post Denmark Has Least Deadly Oil Extraction — Hurray! We Are All Saved! appeared first on PlanetSave.
Mountainsides are becoming less stable as glaciers retreat, leading to more landslides that can trigger massive – but localised – tsunamis
Across the world, new roads, railways, dams and power lines are encroaching on previously virgin territory – with untold consequences for Earth’s wildlife
The planet’s largest areas of undisturbed wilderness in Siberia and tropical rainforests are under threat from huge waves of development. Here’s what it looks like
There always seems to be too much zucchini and squash in the garden. It can be hard to find enough ways to use it all up. Fortunately, this savory zucchini pickle recipe will help you make the most of an abundant harvest. Other Zucchini Recipes: Coconut Flour Zucchini Bread Vegan Pesto with Zucchini Other Pickle Recipes: Garlic Pickled Greens Small Footprint Dill Pickles Heirloom Tomato Pickles Simple Pickled Beets Zucchini Pickles with Rosemary and Sage A delicious way to preserve the zucchini harvest. 1 small red onion (very thinly sliced OR 2 shallots, sliced OR 1/2 cup chives, chopped) 2 cups zucchini (or yellow summer squash, sliced into rounds or ribbons) 2 to 4 sprigs fresh rosemary (stems removed) 4 to 6 leaves fresh sage (chopped roughly) 1 Tbsp. sea salt 1 cup purified water 1/3 cup raw apple cider vinegar ((optional for speed pickles. <strong>Do not use if fermenting</strong>.)) Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce glass jar until about 3/4 full. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using. Pour liquid into jar to cover zucchini and herbs. Add more filtered water if necessary so you only leave about an inch of room at the top.