Description
My easy vegan keto pesto is quick to make & so versatile! Use it for pasta, soups, sandwiches, dips, and more! It is high in protein, too.
Ingredients
- 2 packed cups fresh basil leaves
- 2/3 cup shelled sunflower seeds, pepitas, almonds or walnuts
- 2 to 3 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1/4 cup cold water
- 3 tablespoons extra virgin olive oil
- fine sea salt and freshly ground black pepper
Instructions
- In a food processor, pulse the basil, seeds (or nuts), garlic and nutritional yeast until finely chopped. Stop and crape down sides of bowl; process again until a loose paste begins to form.
- Add the water and oil; pulse until desired consistency (rough, or very smooth) is achieved.
- until a thick paste forms, scrapping sides. Add extra virgin olive oil and water, one tablespoon at a time, until smooth. Add sea salt and freshly ground black pepper to taste. Enjoy!
Equipment
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Notes
Storage: Store the vegan pesto in an airtight container (jars are great) in the refrigerator for up to 7 days. To free it (it freezes beautifully), divide it in an ice cube tray and, once frozen, pop the cubes into an airtight bag or container (store for up to 6 months).
- Category: Sauce
- Method: Blender
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons (30 mL)
- Calories: 115
- Sugar: 0.1 g
- Sodium: 35.9 mg
- Fat: 10.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 1.9 g
- Fiber: 1.6 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Keywords: vegan pesto, keto, keto pesto, nut free pesto, no nut pesto, dairy-free, no cheese, no pine nuts, basil, pasta sauce