Vegan Kale Pesto
Vegan Kale Pesto, a plant-based pesto with kale instead of basil! Fresh kale and nutritional yeast put a tasty spin on traditional pesto.
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Here you will find all Fork in the Road sauce, dressings, and dips recipes featuring seasonal ingredients, including chimichurri and mojo sauces, simple homemade salad dressings, and easy dips.
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Vegan Kale Pesto, a plant-based pesto with kale instead of basil! Fresh kale and nutritional yeast put a tasty spin on traditional pesto.
Vegan Parsley Pesto, a vegan twist on traditional pesto with parsley and nutritional yeast instead of cheese. Ready in only 5 minutes!
Beet Greens Chimichurri uses beet leaves instead of parsley in a traditional chimichurri recipe. Easy, tasty, and reduces food waste!
A simple plant-based pesto recipe made with arugula instead of basil! 5-minutes for a vegan pesto with arugula and nutritional yeast.
A simple food waste recovery recipe using beet leaves in place of basil in pesto sauce. Easy no-waste recipe!
Radish Greens Chimichurri using radish leaves instead of parsley in a traditional chimichurri recipe. Reduce food waste with this tasty sauce!
Maple Bourbon Vinaigrette Salad Dressing, a simple vegan maple syrup and bourbon whiskey vinaigrette that’s perfect for fall salads and autumn roasted vegetables.
Radish Greens Pesto, a simple food waste recovery recipe using…