Classic Vegan Basil Pesto
Servings: 8
This vegan basil pesto takes ten minutes: fresh basil, raw walnuts, garlic, lemon and good olive oil, blended bright and dairy-free. Toss it with pasta, spread it on pizza or freeze a batch for later.
Equipment
Ingredients
- ⅔ cup raw walnuts
- 2 garlic clove
- 2 cup fresh basil just leaves
- ⅛ tsp sea salt, unrefined
- ¼ cup extra-virgin olive oil extra virgin
- 2 tsp lemon juice
Instructions
- Wash the basil well and pat it dry. Place the basil, walnuts, garlic, lemon juice, salt and some of the olive oil in a food processor fitted with the chopping blade.
- Pulse until the pesto reaches the consistency you like. Transfer to a bowl and drizzle with the remaining olive oil.
- Cover and refrigerate for up to 1 week.
Notes
- Flavor Tip: Use a good-quality olive oil, since you will taste it. For a cheesy flavor, add 1 to 2 tablespoons nutritional yeast.
- Nut-Free: Swap the walnuts for pine nuts, or use raw sunflower seeds for a nut-free pesto.
- Basil Tip: A potted basil plant often costs about the same as a clamshell and keeps growing. This guide to fresh herbs covers keeping it fresh.
- Storing: Pesto keeps about 1 week in the fridge or several months in the freezer. Pour a thin layer of olive oil over the top to help it stay bright green.
Nutrition
Serving: 2tbsp, Calories: 209kcal, Carbohydrates: 2g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Sodium: 99mg, Potassium: 106mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1267IU, Vitamin C: 5mg, Calcium: 52mg, Iron: 1mg
