Chermoula sauce, chimichurri, pesto and other herb sauces are the secret to making plant-based meals delicious. They go with everything: pasta, rice, quinoa, potatoes, beans, tofu, salad, toast…you name it. These herb sauces are a great way to use herbs from the garden. Check out the chermoula sauce and other herb sauces below!
Sponsored collaboration with Casa Gusto. Vegan pasta puttanesca with parsley pesto is a classic pasta with a twist. A vegan version of this classic pasta couldn’t be easier to make. You just need high quality ingredients such as Petti finely crushed tomatoes from Tuscany, kalamata olives and capers. The parsley pesto gives a fresh summery…
I’m obsessed with pistachios! This vegan pistachio pesto pasta is beautifully nutty, with a lemony zing and a cheesy flavor thanks to nutritional yeast. Pistachio pesto tastes delicious on top of fresh sourdough, too. I recommend adding lemon cannellini beans to the pasta to make it heartier.
For garlic lovers only ♥ Pasta with chermoula and garlic beans is a delicious experiment I whipped up in the kitchen with herbs from the garden.
Delicious pesto pasta with a twist Collaboration with Kaslink AITO. Creamy vegan pesto pasta with chanterelles is a new delicious way to eat pesto. I made pesto using Kaslink AITO Oat cuisine, an oat-based cooking cream. With buttery vegan chanterelles this pesto pasta has both delicious umami flavor and freshness from the herbs.