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Sweet Corn & Jalapeño Pesto (GF, V)

It's been a while since I cooked something new. I haven't been inspired. Leave it to a bunch of ingredients nearing expiration for me to get my sh*t together and make something delicious... and then take terrible photos.

Source: Spoon Fork Bacon | Serves: 6 | Time: 10 min

Corn Pesto

Changes: used vegan butter, replaced parmesan with nutritional yeast, and added a jalapeno.


3 tbsp vegan butter

2 tbsp diced shallot

2 cups fresh #corn kernels

2 garlic cloves, thinly sliced

4 tbsp slivered #almonds

4 tbsp EVO

6 tbsp nutritional yeast

S&P, to taste


Melt vegan butter in a skillet over medium-high heat. Add shallots, corn and garlic and sauté for 2 to 3 minutes. Season with salt and pepper. Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Fold in nutritional yeast and adjust seasonings. Set aside for whatever you decided to cook.

How I used it

I threw together a skillet of Beyond Meat Italian sausage, gluten-free gnocchi, zucchini, bell pepper, and corn and covered it with this delish pesto!

corn pesto skillet

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