Vegan Pesto Recipe | Easy Healthy Basil Pesto Recipe

Vegan Pesto

2018-09-27
  • Servings : 2 Cups
  • Prep Time : 5m
  • Cook Time : 5m
Average Member Rating

(5 / 5)

5 5 19
Rate this recipe

19 people rated this recipe

Related Recipes:
  • Khandvi Farshan

    Khandvi

  • Coriander Mint Chutney

    Coriander Mint Green Chutney

  • Garlic Herb Asparagus

    Garlic & Herb Asparagus

  • Gluten-free Zucchini Lasagna

    Gluten-Free Zucchini Lasagna (No-Noodles)

  • Fresh Turmeric and Mango Ginger Pickle

This quick and easy pesto recipe is vegan and healthy. It is rich, creamy, zesty and flavourful despite being dairy-free and gets ready in just a few minutes.

I harvested most of my basil leaves that I grow in the summer and decided to make this Simple Fresh Vegan Pesto. It’s the perfect plant-based sauce/spread and tastes amazing on pasta, bread, sandwiches, salad dressing and more.

Made with natural ingredients and have not used any cheese substitutes or artificial coloring/ flavoring. If you’re not vegan or dairy-intolerant click here for a traditional recipe

Ingredients

  • 2 cups packed – Fresh Basil Leaves, washed and dried
  • ¼ cup – Pine Nuts & Walnuts mixed
  • 2 tablespoon – Grounded Almond / Almond Flour
  • 1 tablespoon – Hemp Seeds
  • 2 tablespoon – Fresh Lemon Juice
  • 1 clove – Garlic
  • 2 tablespoon – Extra Virgin Olive Oil
  • Salt to taste (approx. ½ to 1 teaspoon)
  • ½ teaspoon – Fresh Cracked Black Pepper
Basil Leaves Nuts LemonHemp Almond Olive Oil Pesto Zesty Vegan PestoPesto Pasta Salad

Method

Step 1

In a food processor or a blender, add Basil, nuts, salt, pepper, lemon juice, garlic, and hemp seeds. Cover & pulse until ingredients are finely grinded.

Step 2

Open the lid, add almond flour and scrape down sides as needed. Cover the main lid and open the small spout; now add olive oil a little at a time (Streaming in while the machine is on and grinding). Process until smooth paste and the desired consistency is reached.

Step 3

Taste and adjust flavor as needed (add more salt, pepper or lemon for acidity).

Step 4

Store it in an airtight container and keep it in refrigerator up to 1 week.

Step 5

Enjoy this fresh Pesto with pasta, salad or bread.




Notes

  • Traditional Recipe: You could replace the hemp seeds, almond flour or nutritional yeast with 2 tablespoons of grated organic Parmesan cheese.
  • Storage/Freezing: Make Pesto in bulk and pour Pesto in ice-cube moulds and freeze it to for easy use.
  • Green Color: Add Olive oil at the top of this sauce which will help in maintaining the green color if storing it for longer time or freezing it

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »