Easy Vegan Pesto

Easy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic
bread, roasted veggies, wraps! Nut-free option. Vegan gluten-free soy-free Recipe

Easy Vegan Pesto

Ingredients

• 1/2 cup (12 g) packed fresh basil
• 1.5 cups (45 g) spinach or baby kale, or loosely packed parsley, cilantro or more basil
• 2 tbsp sunflower seeds
• 3 tbsp pine nuts or pecans or use almonds, cashews, walnuts, (hemp seeds or more sunflower seeds for nutfree)
• 2 cloves of garlic
• 1/4 tsp salt
• 1 tbsp nutritional yeast , optional, add a cheesy flavor, or use vegan parmesan of choice
• zest of half a lemon or use lemon juice to taste
• 1 tbsp extra virgin olive oil
• water as needed
• black pepper , red pepper flakes or other flavor addition

Instructions

• Add basil, spinach, sunflower seeds, pecans, garlic, salt, nutritional yeast, lemon zest to a food processor. Process until a coarse mixture.
• Add olive oil and a tbsp or so water. and process again. Add more water if needed to make a homogeneous mixture.
• Taste and adjust flavor. Add more oil to preference, adjust salt, add more nutritional yeast for cheesier. Use with pasta, salads, over pizza, over garlic bread, in sandwiches with roasted veggies and other applications.

  Store refrigerated for upto 5 days. Freeze in ice cubes.

Notes

Nut-free: Use a combination of sunflower seeds, pumpkin seeds and hemp seeds instead of  the nuts.

https://www.veganricha.com/2019/07/easy-vegan-pesto.html