One of my favorite vegan restaurants in Montreal is The Green Panther. They are the kind of restaurant I admire for having just a few items on the menu, that are always consistently delicious. One thing that makes all their dishes so great are the sauces they put on everything – my favorite being the green “yogi sauce.” I always ask for extra 🙂
In an homage to my favorite falafel joint/after-yoga lunch spot/cheap & healthy haven, I am naming this sauce, “Green Panther Pesto.” And much like it’s source of inspiration, this pesto will liven up just about any meal. Add it to a sandwich, drizzle it over salad, use it as a dip with veggies, tofu, meat, or crackers; you name it. In fact, I would love to hear from you on the yummy ways you used this recipe!
I always like to have a jar of some kind of homemade sauce in the fridge. It’s a great way to turn a simple meal into something special, and add bold flavor when you don’t have the time to cook a fancy dinner. Another household favorite is my red pepper sauce that is just as easy to whip up as this pesto – just throw all the ingredients raw into a blender and you are good to go!
(Makes about 3/4 cup of pesto)
- 1 cup fresh basil leaves (pack them in medium-tightly)
- 1/3 cup walnuts
- 1 large clove garlic
- Juice of 1 lemon
- 1/4-1/3 cup olive oil
- Large pinch of salt
Add all ingredients to a high speed blender and pulse until smooth. Start with 1/4 cup olive oil and add more if needed. You may have to add a few tablespoons of water as well to get the blender going. Store in an airtight container for 1 week.