Easy Vegan Pesto
Ingredients
-
2
cups
packed fresh basil
-
3
Tbsp
pine nuts or walnuts
-
3
large cloves
garlic
-
2
Tbsp
lemon juice
-
3-4
Tbsp
nutritional yeast
-
ΒΌ
tsp
sea salt
-
2-3
Tbsp
extra virgin olive oil
-
3-6
Tbsp
water
Instructions
- Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to a food processor and blend until a loose paste forms.
- Slowly add olive oil while blending, scraping down the sides as needed.
- Add water one tablespoon at a time until the desired consistency is achieved.
- Taste and adjust flavors, adding more nutritional yeast, salt, nuts, garlic, or lemon juice as needed.
- Store leftovers in the refrigerator for up to 1 week or freeze in ice cube trays for longer storage.
Nutrition Facts (estimated)
Servings
16
Calories
39
Total fat
3.8g
Total carbohydrates
1.2g
Total protein
0.8g
Sodium
32mg
Cholesterol
0mg
You might also like