Everyday Vegan Pesto
Try this Everyday Vegan Pesto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- juice of 1 lemon
- fresh cracked pepper
- 2 tablespoons hemp seeds
- 4 packed cups fresh basil leaves
- 1/2 - 2/3 cups nutritional yeast (depending on taste)
- 1/4 cup pine nuts (or walnuts if you don't have/can't find although i just saw you can get raw ones on amazon for a great price!)
- 2 - 3 garlic cloves (i like to use 3 but only had 2 when
- generous teaspoon of salt
- 1/4 - 1/3 cup extra virgin olive oil depending on consistency*
- Carbohydrate 2.708555 g
- Cholesterol 0 mg
- Fat 0.03423 g
- Fiber 0.372250001400709 g
- Protein 0.204275 g
- Saturated Fat 0.01029 g
- Serving Size 1 1 cup (25g)
- Sodium 0.697 mg
- Sugar 2.33630499859929 g
- Trans Fat 0.00147 g
- Calories 9 calories
Add everything aside from the oil into a food processor. Process until combined.Remove the lid and scrape down the sides with a spatula.Place the lid back on and with the food processor running, drizzle in the olive oil. Start with ¼ cup and add more if you need it. Scrape down the sides a few times and process again until smooth.Transfer to a glass container and store in the fridge for up 5 day or the freezer for up to 6 months.
