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Vegan Pesto

Ingredients

  • 2 cups fresh basil packed
  • 1/4 cup pine nuts
  • 1 tsp minced garlic (from a jar) or 1 clove garlic
  • 3 tbsp extra-virgin olive oil
  • 1 heaping tbsp nutritional yeast
  • 1/2 lemon juiced
  • a few pinches of sea salt

Instructions

  • Throw everything into your food processor except your olive oil and sea salt. Pulse until equally combined (you may need to scrape down the sides a few times).
  • With your food processor on low, pour in your olive oil. If this isn't possible with your food processor, turn it off, then add in your olive oil. Pulse until smooth.
  • Add a few pinches of sea salt to your mixture and pulse. Taste and add more salt until satisfied.
  • Scoop it out and add it to your pasta, sandwich, potato, etc. Otherwise, store it in a sealed container in the fridge for up to two weeks.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.