10-Minute Vegan Pesto
Ingredients
-
¼
cup
pine nuts
-
¼
cup
walnuts
-
3
cloves
garlic
-
1 ½
tablespoons
nutritional yeast
-
1
tablespoon
light miso
-
sea salt and ground black pepper
to taste
-
4
cups
fresh basil leaves
-
⅓ – ½
cup
olive oil
-
1
tablespoon
lemon juice
Instructions
- Pulse the pine nuts and walnuts in a food processor until they reach a coarse, meal-like consistency.
- Add the garlic, nutritional yeast, miso, salt, and pepper to the processor and pulse until the garlic is finely chopped.
- Scrape down the sides, then add the basil and pulse until finely chopped.
- With the motor running, drizzle in the olive oil until you achieve your desired consistency.
- Stir in the lemon juice and adjust seasoning if necessary.
- Transfer the pesto to a jar, tap to settle, and pour a thin layer of olive oil on top to prevent browning. Store in the fridge or freeze.
Nutrition Facts (estimated)
Servings
1 cup
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like