Easy vegan pesto
Easy, quick, on a budget and delicious vegan pesto!
Servings: 3 people
Calories: 280kcal
Ingredients
- 200 g Basil leaves Only the leaves! remove the stems
- 1/2 cup Sunflower seeds
- 1/2 tbs Bouillon powder Known as broth or veggie stock powder. Use homemade for WFPB
- 3 Garlic cloves
- 1/4 cup Olive oil Replace with more sunflower seeds for WFPB
- 1/4 cup Lemon juice
- 3 tbsp Yeast flakes Optional, for cheesiness! substitute with 1 tbsp of miso paste if you don't like yeast flakes!
- 1/2 cup Water
Instructions
- Get your ingredients
- Start with blending the oil, water, seeds and garlic
- Add everything except 1/5 of the basil if you want "to feel the bits" and blend for another minute.
- Add the remaining 1/5 of the basil leaves and pulse, pulse, pulse until you get the right consistency
- Enjoy!
Notes
- Calories are estimated using this tool
- Substitute sunflower seeds with pine nuts for a more "original' pesto recipe. I really liked it with sunflower seeds though! I have tried with pumpkin seeds and it was not as good. Probably because sunflower seeds have more fat!
- This is freezer-friendly and keeps in the fridge for about a week
- Easy with the pasta and pesto, it is one of those meals that leaves you very satisfied, but at the same time a little bit tired, ideal for those special ocassions or to enjoy it with some wine!