Easy Vegan Pesto (10 Mins)
Easy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic bread, roasted veggies, wraps! Nut-free option. Vegan gluten-free soy-free Recipe
Servings: 4
Ingredients
- 1 cup packed fresh basil
- 1 cup spinach or baby kale, or loosely packed parsley, cilantro or more basil
- 2 tbsp sunflower seeds or hemp seeds
- 3 tbsp pine nuts or pecans or use almonds, cashews, walnuts, (hemp seeds or more sunflower seeds for nutfree)
- 2 cloves of garlic
- 1/4 tsp salt
- 1 tbsp nutritional yeast , optional, add a cheesy flavor, or use vegan parmesan of choice
- zest of half a lemon or use lemon juice to taste
- 1 tbsp extra virgin olive oil
- water as needed
- black pepper , red pepper flakes or other flavor addition
Instructions
- Add basil, spinach, sunflower seeds, pecans, garlic, salt, nutritional yeast, lemon zest to a food processor. Process until a coarse mixture.
- Add olive oil and a tbsp or so water. and process again. Add more water if needed to make a homogeneous mixture.
Notes
Nut-free: Use a combination of sunflower seeds, pumpkin seeds and hemp seeds instead of the nuts.
Tip: if using large nuts of harder nuts, pulse just the nuts first to make into a coarse meal then add basil etc.
Nutrition is for 1 serve of 4.
Nutrition
Calories: 123kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1215IU | Vitamin C: 4.2mg | Calcium: 23mg | Iron: 1.2mg