Vegan Basil Pesto
This is a variation of our pesto base recipe. This easy vegan basil pesto recipe is great on pasta, vegetables, and pizza, and is a perfect sauce to make and keep on hand!
Servings: 1 cup
Calories: 1359kcal
Ingredients
- 2 cups lightly packed fresh basil (~1 ½ ounces)
- ½ cup extra virgin olive oil
- ½ cup marcona almonds or walnuts
- 2 Tablespoons lemon juice (~1 medium lemon)
- 1 medium garlic clove
- Salt & pepper to taste
Instructions
- Place basil, oil, nuts, garlic, and lemon juice in a blender or food processor and puree until fairly smooth. Season to taste with salt and pepper.
- To store, pour into an airtight container and drizzle with extra virgin olive oil to keep your pesto nice and green. Enjoy!
Notes
If you don’t have enough basil for 2 full cups, feel free to add or substitute any other leafy green such as spinach, arugula, or kale.
Blend/process until you reach your desired texture.
Nutrition
Serving: 1Cup | Calories: 1359kcal | Carbohydrates: 12g | Protein: 11g | Fat: 147g | Saturated Fat: 19g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 84g | Sodium: 6mg | Potassium: 444mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2546IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 4mg