As I said earlier this week, a pesto aioli goes perfectly on any sandwich, but especially a wrap or lettuce pocket. I'm not a big fan of basil pesto, but I have been experimenting recently with the bounty from my CSA share and I've come up with some delicious pestos as a result.
Vegan Spinach Pesto Aioli
3 c. spinach leaves, washed and dried
1/2 c. cashews, soaked (at least 1 hour) and drained
3 cloves garlic, diced
1/2 T. sea salt
1/2 c. olive oil
1/3 c. nutritional yeast
1/3 c. almond milk
Put everything into a high-speed blender or food processor. Process until smooth. Add to dishes and enjoy, or serve as the perfect dip to chips and crackers.