Vegan Pesto
Easy, vegan pesto recipe that’s ready in just 5 minutes. Does it get better than that? Made with classic pine nuts and basil, you won’t even miss the cheese!
Servings: 6 Servings
Calories: 360kcal
Ingredients
- 2 cups basil tightly packed
- 2 handfuls spinach
- 3/4 cup pine nuts
- 1/3 cup lemon juice freshly squeezed
- 3/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic minced
Instructions
- Add all ingredients to a food processor or blender and blend on high until well combined.
- Serve on your favorite toasted bread, over pasta, or use as a pizza sauce.
Notes
Storage Tips
Keep it in an airtight container to keep it nice and fresh. Did you know that glass containers can keep food fresher for longer?
- Fridge: Stored properly, this homemade vegan pesto recipe can be kept in the fridge for 5-6 days.
- Freeze: Alternatively, freeze individual portions using ice cube trays for convenience, then once frozen, transfer to a freezer-safe container. Store in the freezer for up to a month.
Nutrition
Calories: 360kcal | Carbohydrates: 4g | Protein: 3g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Sodium: 99mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
