Description
Traditional pesto recipes include cheeses, making them off-limits for vegans. My vegan basil pesto is easy to make and vegan-friendly.
Ingredients
Scale
- 1½ cups fresh basil
- 1½ cups spinach
- 1½ tablespoons sun-dried tomatoes
- ¼ cup extra virgin olive oil
- ⅓ cup pine nuts
- 3 cloves garlic, peeled
- zest and juice of 1 lemon
- salt and pepper to taste
- water to blend
Instructions
- Add all ingredients except water to a food processor or high-powered blender. Starting with ½ cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
- Use immediately or store in a jar in the refrigerator for 2–3 days.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Sauces & Dressings
- Method: Blender
- Cuisine: Italian
Nutrition
- Serving Size: 32g
- Calories: 137
- Sugar: 0.7g
- Sodium: 9mg
- Fat: 14.2g
- Saturated Fat: 1.6g
- Unsaturated Fat: 12.6g
- Trans Fat: 0g
- Carbohydrates: 2.4g
- Fiber: 0.7g
- Protein: 1.6g
- Cholesterol: 0mg
