Nut-Free Vegan Pesto
This Nut-Free Vegan Pesto comes together in just 10 minutes and is packed with fresh and vibrant flavors that pair perfectly with pasta, pizza, sandwiches, salads, grain bowls, and more.
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Servings: 1 cup
Ingredients
- 2 cups Fresh Basil packed
- 2 cups Spinach packed
- ⅓ cup Sunflower Seeds roasted
- ¼ cup Nutritional Yeast
- 1 tablespoon Lemon Juice
- 2 Garlic Cloves minced
- ½ teaspoon Kosher Salt see note
- Pinch of Black Pepper
- ½ cup Extra-Virgin Olive Oil more if needed
Instructions
- Add the fresh basil, spinach, sunflower seeds, nutritional yeast, lemon juice, garlic cloves, and salt into a food processor. Don't add too much lemon juice or it will be overpowering.
- Close the lid and begin to process until coarsely ground.
- Then, use the opening in the food processor and slowly pour in the olive oil until you have added the full ½ cup or until you reach your desired consistency.
- Taste and season with extra salt and black pepper if desired. Pulse for a few more seconds to combine and enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Pesto can have a smooth or slightly chunky texture depending on personal preference. If you prefer a smoother consistency, blend the ingredients for longer. For a chunkier texture, pulse the ingredients a few times to maintain some texture.
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