Most pesto sauces are made with oil and parmesan cheese. But they are not essential, like basil is. In this recipe, the oil is replaced by walnuts, aquafaba, and nutritional yeast.
Toast the walnuts until golden. I use a toaster oven but you can also do this in a skillet.
Put all the ingredients in a food processor and process until mostly smooth.
Notes
I like to make a big batch, apportion the pesto into a mini-muffin pan, and freeze. Then I put the all portions together into a ziploc bag. It’s easy to take out one at a time, to add to soup or pasta.If you keep a portion of pesto in the refrigerator, a squirt of lemon juice on the top will keep it bright green.Spinach isn’t necessary and can be replaced by more basil. The ratio of spinach to basil should be no more than 2:3 or the pesto will lose its flavor.
Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
Spiralize the zucchini and summer squash. Cut into manageable pieces.
Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
