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Creamy Butternut Squash Pesto (Vegan) Recipe

Creamy Butternut Squash Pesto (Vegan) Recipe

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Ingredients:

Serving

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil , tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tbsp olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tbsp nutritional yeast
1 cup soymilk (more or less , as needed)
salt and pepper

Directions:

Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.44 Kcal (592 kJ)
Calories from fat	106.03 Kcal
		% Daily Value*
Total Fat	11.78g	18%
Sodium	18.91mg	1%
Potassium	177.65mg	4%
Total Carbs	7.92g	3%
Sugars	3.14g	13%
Dietary Fiber	1.39g	6%
Protein	3.25g	6%
Vitamin C	7.6mg	13%
Vitamin A	0.2mg	6%
Iron	1mg	5%
Calcium	27.1mg	3%

Amount Per 100 g
Calories	204.87 Kcal (858 kJ)
Calories from fat	153.58 Kcal
		% Daily Value*
Total Fat	17.06g	18%
Sodium	27.39mg	1%
Potassium	257.33mg	4%
Total Carbs	11.48g	3%
Sugars	4.55g	13%
Dietary Fiber	2.02g	6%
Protein	4.7g	6%
Vitamin C	11.1mg	13%
Vitamin A	0.3mg	6%
Iron	1.4mg	5%
Calcium	39.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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