This vibrant green sauce is packed with vegetables and plant-based protein — simple, satisfying, and ready in minutes. With just vegan pesto and a blender you can whip up a creamy sauce in about 15 minutes that works perfectly with pasta, quinoa, rice, or as a dip for toast and chips.
Since I began spending more time at the gym, I wanted to add a little more protein into my meals to support that lifestyle change. That led to experimenting in the kitchen and creating dishes like this creamy pesto sauce. It’s versatile, easy to customize, and a great way to boost your veggie intake.
In the photos you can see the sauce served two ways — tossed with pasta and spooned over quinoa. It’s also delicious on toasted bread, as a spread, or as a dip for crunchy snacks. There are no strict rules — just use what you have and enjoy.
This recipe is perfect for sneaking in extra vegetables. You can easily adapt it to your taste: add chili for heat, toss in wilted spinach for even more greens, or adjust the pesto and lemon to balance the flavor. The base is flexible and forgiving.
Now, let’s get cooking. If you try this recipe, leave a comment and tag me on social media — I love seeing your recreations.
One Love,
A.J.
Creamy Pesto Sauce
Pin Recipe
Ingredients
- 1 can full fat coconut milk
- 2 cups peas
- 4 tbsp vegan pesto
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- to taste salt and pepper
- 2 tbsp nutritional yeast (optional)
Instructions
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Add all ingredients to a blender, ensuring the peas are thawed or fresh (not frozen). Blend until completely smooth, then transfer the mixture to a saucepan.
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Bring the sauce to a gentle boil over medium heat, stirring constantly. As it heats, the cornstarch will thicken the sauce. Taste and season with salt and pepper. Serve over pasta, rice, quinoa, or use as a dip. Enjoy!