Vegan Pesto
Yield:
1 cup
Prep Time:
15 minutes
Total Time:
15 minutes
You won't miss the cheese in this flavorful vegan pesto. Use as a dip for veggies, spread it on toast or add a dollop to any savory dish, steamed or sauteed vegetables.
Ingredients
- 1/4 cup pine nuts (or sub walnuts)
- 1 clove garlic
- Juice of 1/2 small lemon
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup baby spinach leaves, packed
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Heat a small pan over medium-low heat. When hot. add the pine nuts and toast for about 3-4 minutes or until lightly browned and fragrant, stirring or shaking the pan frequently.
- Add the nuts and garlic to a small food processor and pulse a few times until combined. Take a deep breath in and enjoy this amazing scent!
- Add the remaining ingredients except for the oil and pulse until everything is incorporated.
- Slowly drizzle the oil in while continuing to pulse. Continue blending until all the oil is incorporated. If the paste is too thick, add more oil a few drops at a time.
Notes
The mini food processor is essential for this recipe since you will drizzle the oil into the small hole in the lid, keeping everything easy, neat, and tidy.
Keep in an airtight glass container in the fridge for up to three days.
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Nutrition Information:
Yield: 8 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 170Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 159mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g
Nutrition values are approximate
