Try this 10-minute, easy, vegan, nut-free pesto recipe for a fresh burst of flavor to any dish! Enjoy with fresh cut veggies as a healthy snack, served on vegetable noodles, chickpea pasta, or speed as a base on homemade pizza! It's nutrient dense, uses wholesome ingredients, and is sooo yummy! This simple pesto is a kitchen ingredient essential and stores 1 - 2 weeks in the fridge with this simple storing tip!...
Raw I Vegan I Gluten Free I Nut Free
Serves: 1 - 2 cups
Time: 10 minutes
1/2 cup sunflower seeds
1/4 cup olive oil
1 lemon juiced
1 bunch thai basil, ~2cups
2 cloves garlic
Salt & peppe to taste
Add all ingredients to blender or food processor and mix on medium-high speed until smooth. Adjust consistency with more sunflower seeds or liquid as needed.
Stop and scrape down the sides of the blender as needed during processing.
Storing tip: Transfer to a jar and tap out any air bubbles. Cover the top with a thin layer or olive oil to preserve and keep the avocado from oxidizing. Will keep 1 - 2 weeks in the fridge.
Try this pesto with fresh cut vegetables, over veggie noodles or chickpea pasta, or use as a pizza base on this caprese vegan pizza recipe!
Make this simple, delicious pesto with me, step by step, in the video below!