Vegan Basil Pesto
Servings: 8
This vegan basil pesto is simple to make and packed with plant-based ingredients. The garlic blends perfectly with the basil for an authentic Italian flavor.
Equipment
Ingredients
- ⅔ cup raw walnuts
- 2 garlic cloves
- 2 cups fresh basil just leaves
- ⅛ tsp sea salt, unrefined
- ¼ cup extra-virgin olive oil extra virgin
- 2 tsp lemon juice
Instructions
- Place basil (washed well and patted dry), walnuts, garlic, lemon juice, 1/2 of olive oil and a pinch of sea salt in the bowl of a food processor fitted with the chopping blade.
- Pulse until desired consistency is reached. Transfer to a bowl and drizzle with remaining 1/2 olive oil. Cover and refrigerate for up to 1 week.
Notes
- It will keep about one week in the fridge or up to several months in the freezer.
- Look for a high-quality olive oil since you will definitely taste it in this recipe.
- If you need to buy fresh basil then you should go to the plant section of the store and grab one with roots! There's often more than 1 plant, it's the same price as the tiny container in the produce section, and then you get a chance to grow your own.
Nutrition
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