Name: Vegan Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup fully packed basil leaves (washed u0026 stems removed); 1/4 cup nutritional yeast; 1/4 cup roasted walnuts (Bake at 350F for 7-8 minutes); 2 cloves garlic; 2 Thai green chilies (optional); Juice of 1 lemon; salt per your taste; 2-3 tbsp water (depending on your desired consistency); 1 tbsp extra virgin olive oil

Vegan Pesto

Recipe by mrsslimonplantsCourse: Salads

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

1 cup fully packed basil leaves (washed & stems removed)
1/4 cup nutritional yeast
1/4 cup roasted walnuts (Bake at 350F for 7-8 minutes)
2 cloves garlic
2 Thai green chilies (optional)
Juice of 1 lemon
salt per your taste
2-3 tbsp water (depending on your desired consistency)
1 tbsp extra virgin olive oil

Directions

Remove stems from basil leaves, wash, dry and toss in food processor. Add all other ingredients. Blend while still leaving some texture. Give it a taste and adjust. Transfer to a glass jar in the fridge for up to 20-30 days! Add this pesto on top of your sandwiches or make sauces/dressings.

Notes

You can also freeze this pesto in ice cube trays in the freezer and use whenever needed.