Description
This 10-minute vegan pesto is SO easy to make and super tasty. Enjoy it on pasta, pizza, sandwiches, salads, and more!
Ingredients
Units
Scale
- 2 packed cups fresh basil, de-stemmed
- 2/3 cup pine nuts
- 1/3 cup nutritional yeast
- 1/4 cup water
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp parsley, de-stemmed (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add all ingredients to a food processor or high-speed blender. Pulse/process ingredients until smooth and creamy, adding additional water if needed.
- Transfer to an airtight jar or container. Store in the refrigerator. Serve with pasta, sandwiches, pizza, salads, and more!
Notes
- Keep pesto stored in an airtight jar/container in the refrigerator. It should keep for up to 1 week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 255
- Sugar: 1g
- Fat: 22g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8.5g
