5-Minute Healthy Vegan Pesto
Easy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic bread, roasted veggies, sandwiches, lasagna, wraps! Nut-free option. Vegan gluten-free soy-free Recipe.
Ingredients
- 1/2 cup 12 g packed fresh basil
- 1.5 cups 45 g spinach or baby kale, or loosely packed parsley, cilantro or more basil
- 2 tbsp sunflower seeds
- 3 tbsp pine nuts or pecans or use almonds cashews, walnuts, (hemp seeds or more sunflower seeds for nut-free)
- 2 cloves of garlic
- 1 tsp salt
- 1 tbsp nutritional yeast
- zest of half a lemon or use lemon juice to taste
- 1 tbsp extra virgin olive oil ( or simply ignore the oil for oil-free option
- black pepper red pepper flakes or other flavor addition
- 3 tbsp water
Instructions
- Add all ingredients in a blender/food processor and process.
- Add more water if needed to make a homogeneous mixture.
- Taste and adjust flavor. Add more oil to preference, adjust salt, add more nutritional yeast for cheesier. Use with pasta, salads, over pizza, over garlic bread, in sandwiches with roasted veggies and other applications.
- Store refrigerated for up to 5 days. Freeze in ice cubes for up to a month.
Notes
Nut-free: Use a combination of sunflower seeds, pumpkin seeds, and hemp seeds instead of the nuts.
Nutrition
Calories: 124kcal
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