Vegan Pesto
SERVINGS: 8 | PREP TIME: 15 MINS | COOK TIME: 0 MINS
You won't miss the cheese in this flavorful vegan pesto. Use as a dip for raw veggies, spread it on toast, or add a dollop to pasta, fish, chicken, or steamed or sauteed vegetables.
Ingredients
1/4 cup pine nuts
1 clove garlic
Juice of 1/2 small lemon
1 1/2 cups fresh basil leaves, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup extra virgin olive oil
Method
Heat a small pan over medium-low heat. When hot. add the pine nuts and toast for about 3-4 minutes or until lightly browned and fragrant, stirring or shaking the pan frequently.
Add the nuts and garlic to a small food processor and pulse a few times until combined. Take a deep breath in and enjoy this amazing aroma!
Add the remaining ingredients except for the oil and pulse until everything is incorporated.
Slowly drizzle the oil in while continuing to pulse. Continue blending until all the oil is incorporated. If the paste is too thick, add more oil a few drops at a time. Enjoy!
Notes
Keep in an airtight container in the fridge for up to four days.
Makes 1 cup.
No pine nuts: use walnuts instead.
Adjust the amount of oil to achieve the desired consistency. Using a larger lemon may mean you need less oil.
The mini food processor is essential for this recipe since you will drizzle the oil into the small hole in the lid, keeping everything easy, neat, and tidy.
However, if you don’t have a mini food processor, use an immersion blender or coffee grinder and alternate adding some oil, then blend, add more oil, blend, etc.
Product Recommendations
Mini food processor