Vegan Pesto
The best vegan pesto is cheesy, garlicky and loaded with freshness and flavor. Perfect with pasta or pizza and ready in 10 minutes.
Servings: 6
Calories: 233kcal
Ingredients
- ½ cup Pine Nuts (68g)
- ½ cup Walnuts (50g)
- ¼ cup Olive Oil (60ml)
- 1 teaspoon Crushed Garlic
- 2 Tablespoons Lemon Juice
- ⅓ cup Nutritional Yeast Flakes (20g)
- 1 cup Fresh Basil Leaves Packed
- ½ cup Fresh Parsley Packed
- ¼ cup Water (60ml)
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Add pine nuts, walnuts, olive oil, crushed garlic, lemon juice, nutritional yeast, basil, parsley, water and salt and pepper to the food processor.
- Process until smooth.
- Serve with pasta or on top of pizza or spread on delicious crusty bread. Also makes a great topping for salads or vegetables.
Video
Notes
- Storing. It lasts at least 5 days (and up to a week) in the fridge.
- Freezing. It’s freezer friendly for up to 6 months.
Nutrition
Serving: 1Serve | Calories: 233kcal | Carbohydrates: 5g | Protein: 5g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Sodium: 198mg | Potassium: 207mg | Fiber: 2g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg