Easy Vegan Basil Pesto (nut free options)
My easy vegan basil pesto is quick to make & so versatile! Use it for pasta, soups, sandwiches, dips, and more! It is high in protein, too.
Servings: 1 cup
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!
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).
Nutrition
Serving: 2tablespoons (30 mL) | Calories: 115kcal | Carbohydrates: 1.9g | Protein: 4.9g | Fat: 10.4g | Saturated Fat: 1.6g | Sodium: 35.9mg | Fiber: 1.6g | Sugar: 0.1g