Easy Vegan Pesto Recipe
This healthy vegan pesto is packed with fresh herbs, healthy fats, and antioxidants. Quick to make, dairy-free, and perfect for pasta, sandwiches, and more.
Ingredients
- 2 cups Sweet Basil Leaves tightly packed
- 3 cloves Garlic
- 1/4 cup Sunflower and Pumpkin Seeds walnuts, cashews, almonds or pinenuts
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- Salt and Pepper to taste
- 1-2 tbsp Nutritional Yeast optional; for chessy flavour
Instructions
- Wash basil leaves well and then pat dry to remove excess water.
- In a food processor add basil leaves, sunflower seeds, pumpkin seeds, lemon juice, garlic, salt & pepper.
- Now while the food processor is running, drizzle in olive oil till everything is well combined.
- For extra cheesy flavor, add 1 tablespoon nutritional yeast. Taste and adjust, adding more nutritional yeast, salt or pepper.
- Pesto is a coarse paste and not a smooth one. If you want fine pesto add more olive oil. DO NOT add water in pesto.
Notes
- Store any leftover pesto in an airtight container in the fridge for up to 3–4 days.
- Use your choice of nuts or seeds. Pesto can be made using pine-nuts, almonds, cashews, walnuts or hemp seeds.