Pesto, pesto, easy vegan pesto that is so good, I don’t know why people make it any other way! I am regularly told that pesto is usually vegan. Nope, it’s not. Pesto is “usually” made with loads of Parmesan cheese. Now that we are all on the same page, this plant-based pesto is amazing. It’s made with basil and spinach for added veggies and nutrients baby! You can use this vegan pesto as a dip, spread or dressing. It’s so versatile that your other condiments might get jealous.
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Vegan Pesto
Pesto, pesto, easy vegan pesto that is so good, I don’t know why people make it any other way! I am regularly told that pesto is usually vegan. Nope, it’s not. Pesto is “usually” made with loads of Parmesan cheese. Now that we are all on the same page, this plant-based pesto is amazing. It’s made with basil and spinach for added veggies and nutrients baby! You can use this vegan pesto as a dip, spread or dressing. It’s so versatile that your other condiments might get jealous.
Ingredients
- 2 cups basil, tightly packed
- 2 handfuls spinach
- 1/2 cup almonds
- 1/4 cup pine nuts, or more almonds
- 4 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon ground black pepper
- 1/3 cup lemon juice, freshly squeezed
Instructions
- Put all ingredients in food processor or blender and blend it baby!
- That’s it. It’s done. Easy peasy.
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 1068kcal, Carbohydrates: 17g, Protein: 12g, Fat: 111g, Saturated Fat: 13g, Polyunsaturated Fat: 19g, Monounsaturated Fat: 74g, Trans Fat: 0.01g, Sodium: 319mg, Potassium: 671mg, Fiber: 6g, Sugar: 3g, Vitamin A: 4089IU, Vitamin C: 30mg, Calcium: 186mg, Iron: 4mg
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Am I able to place the rest in the fridge? If so, for how long?
Thank you!
Yes! (I am in the process of updating all of my recipes to have info like this. I haven’t gotten to this one yet, though.) I have found that food stays fresh longer stored in glass containers. So in a glass container, I have had it keep really well for 6-7 days.
You know Pesto is "vegan" to begin with right?
That may be true in some cases but in my experience people usually make it with at least half of a cup of cheese in it, usually parmesan. That would mean that it is vegetarian not vegan. I have never gone to a restaurant that has made it without the cheese come to think of it.