Creamy Pesto Quinoa

2.3 (5 reviews)

Creamy Pesto Quinoa



  • 1/3 cup  pine nuts, walnuts, or a combination of both, toasted
  • 3 medium-sized cloves garlic
  • 2 cups  packed fresh basil leaves
  • 3/4 tsp.  salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup  extra-virgin olive oil
  • 1 cup  cooked quinoa


  • Pulse together the nuts and garlic in food processor until coarsely ground. Add the basil, salt, and pepper and pulse to reduce. Add the olive oil and process until the desired texture is achieved.
  • Mix gently with the cooked quinoa and serve. This dish can also be served cold.

Makes 6 to 8 servings

Rated 2.3/5 based on 5 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind