Completely nut free, this vegan pesto also makes for a great veggie dip or sandwich topping. Find it, and other great pesto recipes at Chatelaine.com

Vegan pesto with carrots

a:1:{i:0;s:369:"1. Pulse carrots, hemp 
seeds, yeast, garlic, 
vinegar and thyme in 
a food processor until finely chopped. Add salt and pepper. With motor 
running, slowly add oil, stopping after every 
2 tbsp to scrape down 
sides with a spatula.
2. Refrigerate in a covered container for up to 1 week.
Per tbsp 63 calories, 1 g protein, 1 g carbs, 6 g fat, 
61 mg sodium.
";}

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<p>The Editorial Team of Chatelaine magazine.</p>

spring

Recipes

Spice up your dinner tonight with this super-simple (yet very tasty) green goddess dressing. Serve it with chicken or fish or sub it for mayo on your sammy!

Garden green goddess dressing

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Spoon this Japanese salad dressing over grilled fish or toss it with soba noodles! Get the recipe for Wafu vinaigrette at Chatelaine.com.

Wafu Japanese dressing

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Mexican pesto is made with pepitas instead of nuts, so it's a great alternative for those with allergies. Get this and other pesto recipes at Chatelaine.com

Mexican pesto

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Looking for a quick and tasty dinner for tonight? Whirl up a batch of this oniony basil pesto and toss it onto some pasta. Get the recipe at Chatelaine.com

Onion-basil pesto

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sauces

Vegan carrot pesto

Garden green goddess dressing

Wafu Japanese salad dressing

Mexican pesto

Onion-basil pesto