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Nut-Free Vegan Pesto
An easy way to make a nut-free vegan pesto. Although this recipe is dairy-free, this pesto still has a rich and cheesy flavor.
Course
condiment
Cuisine
gluten free, nut free, vegan
Keyword
nut free vegan pesto, vegan pesto
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
8
Calories
146
kcal
Author
Monica Davis
Equipment
food processor
Ingredients
2
cups
basil
(substitute as much as 1 cup spinach for basil)
3
cloves
garlic
1/2
cup
olive oil
(high quality)
1/3
cup
nutritional yeast
1/2
teaspoon
salt
or to taste
1
teaspoon
lemon juice
(optional to maintain color)
US Customary
-
Metric
Instructions
Put all of the ingredients into a food processor except for the oil.
Turn on the food processor and slowly add about 1/4 cup of the oil.
Stop and scrape the edges and then blend again slowly adding the remaining 1/4 cup of oil.
Store in an airtight container or freeze.
Notes
Use ice cube trays to freeze pesto.
Pop the pesto out once it is frozen and store it in a freezer bag.
Keep frozen until ready to use.
If you will use it within 7 days, keep it in the refrigerator in a sealed container.
Nutrition
Serving:
2
tbsp
|
Calories:
146
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
146
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
317
IU
|
Vitamin C:
2
mg
|
Calcium:
13
mg
|
Iron:
1
mg