Easy Vegan Pesto
Twist on the classic pesto made from four simple ingredients.
Servings: 8
Calories: 122kcal
Ingredients
- 2 cups basil fresh and packed
- 1/2 cup organic extra virgin olive oil
- 4-5 cloves garlic or more if you have really small cloves
- 1/2 tsp salt
Instructions
- Place ingredients in a blender or food processor and pulse until almost smooth. Use right away or store in the fridge for up to a week.
Notes
If you want a more classic pesto recipe and don't have a nut allergy, you could add a handful of pine nuts.
If you do have a nut allergy you could use a little bit of sunflower sees or as a reader suggested, hemp hearts.. I just kept this recipe simple without extra ingredients, so I omitted these.
Nutrition
Serving: 1g | Calories: 122kcal | Fat: 13g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 23mg | Vitamin A: 315IU | Vitamin C: 1.6mg | Calcium: 13mg | Iron: 0.3mg